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Ingredients
- 1 (2 layer size) pkg. 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 (8 oz.) container Cool Whip whipped topping, thawed
Method
- 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 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 with remaining coconut.
- Chill overnight.
- Store leftover cake in refrigerator.
