Ingredients
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Cake
1 (18 1/4 ounce) package Duncan Hines yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
Topping
1 (14 ounce) package flaked coconut
2 cups milk
1 cup sugar
Icing
1 (9 ounce) container Cool Whip
Preparation
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Preheat oven to 350\u00b0 and grease a 9x13\" baking pan.
Prepare cake mix by blending together mix, water, oil and eggs at low speed of mixer until moistened.
Beat at medium speed for 2 minutes; pour into prepared pan and bake for approximately 30 minutes or until tests done.
While cake is baking, bring milk, sugar and half of coconut to a boil, then immediately remove from heat.
Remove cake from oven and poke holes in cake with fork or skewer.
Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
Let cake cool completely at room temperature,, then spread with whipped topping and sprinkle with remaining coconut.
Refrigerate until serving time.
Note: You can also use another brand of cake mix; just follow directions and ingredients on the box and bake accordingly.
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