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Ingredients
- 1 pkg. yellow cake mix (pudding in the mix)
- 3/4 c. milk
- sugar (less than 1/2 c.)
- 2 c. coconut
- 1 (8 oz.) Cool Whip
Method
- Prepare cake as directed on box.
- Bake in 13 x 9-inch pan. Cool 15 minutes, then poke holes in cake with a utility fork. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute.
- Carefully spoon over warm cake allowing liquid to soak through holes.
- Cool completely.
- Fold 1/2 cup coconut into Cool Whip and spread over cake.
- Sprinkle remaining coconut on top.
- Chill overnight.
- Keep refrigerated.
