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MOIST & CREAMY COCONUT CAKE

Ingredients:
1 pkg. (2-layer size) yellow cake mix or pudding-included cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
3 1/2 c. or 1 container (8 oz.) Cool Whip whipped topping, thawed


Preparation:

Prepare cake mix as directed on package, baking in 13 x 9 inch pan. Cool 15 minutes; then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of the coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle e with remaining coconut. Chill overnight. Store leftover cake in the refrigerator.













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