Moist 'N' Creamy Coconut Cake - cooking recipe

Ingredients

1 sheet cake, 9 X 13
1 1/2 cups milk
1/2 cup sugar
7 ounces sweetened flaked coconut (2 cups)
8 ounces Cool Whip, thawed

Preparation

Bake a 9\" X 13\" white or yellow cake from a mix or homemade.
After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute.
While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream.
Refrigerate leftovers.