COCONUT CAKE

Ingredients:

• 1 package yellow cake mix
• 1 1/2 cups milk
• 1/2 cup sugar
• 2 cups coconut
• 1 (8 oz.) container Cool Whip

Instructions:

1. Prepare the cake mix according to package directions and bake in a greased 9x13-inch pan.
2. Cool for 15 minutes and poke holes through the cake with a utility fork.
3. In a saucepan, combine milk, sugar, and 1/2 cup of the coconut. Bring to a boil, reduce heat, and simmer for 1 minute.
4. Spoon the mixture over the warm cake, letting it soak into the holes.
5. Fold 1/2 cup coconut into Cool Whip and spread over the cooled cake.
6. Sprinkle with remaining coconut. Chill overnight in the refrigerator.