Moist and Creamy Coconut Cake
- 1 yellow cake mix (prepared as directed on box)
- 1 1/2 cups milk
- 1/2 cup sugar
- 2 cup coconut
- 8 oz. Cool Whip
Bake cake as directed on box in 9x13 inch pan. Cool cake 15 minutes. Poke holes in cake with utility fork. Combine milk, sugar and 1/2 cup coconut in pan. Bring to a boil while stirring then reduce to a simmer for 1 minute. Spoon over cake allowing liquid to soak through holes. Cool completely. Fold 1/2 cup coconut into Cool Whip and spread on cake. Sprinkle remaining coconut on top. Chill. Keep in refrigerator.
By Robin from Washington, IA
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