Moist and Creamy Coconut Cake

Ingredients

• 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

Directions

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