Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow or white cake mix
1 tsp. coconut flavoring
1 (6 oz.) pkg. Winter Garden frozen coconut, thawed
1 c. sweet milk (I use 2/3 c. milk)
1/2 c. powdered sugar
1 (9 oz.) Cool Whip

Preparation

Mix cake according to directions on cake box, adding a half a package of coconut.
Bake in 9 x 13-inch greased and lightly floured pan.
Remove from oven while hot; punch holes with ice pick.
Mix sugar and milk thoroughly.
Pour over cake.
Let cool completely.
Frost with Cool Whip and sprinkle with the other half of coconut.
Refrigerate.