1 Package cake mix (yellow or white)
1 1/2 Cups milk
1/2 Cup sugar
2 Cups Bakers Angel Flake Coconut (new moist)
1 8 oz. container Cool Whip (thawed)
Prepare cake as directed on package, baking in 13 x 9 inch pan. Cool 15 minutes, then poke holes down through cake with fork. Meanwhile, combine milk, sugar, and 1/2 cup of coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake allowing liquid to soak down through cake. Cool completely. Fold 1/2 cup coconut into whipped topping and spread over cake. Sprinkle remaining coconut on top . Chill overnight. Store leftover cake in refrigerator.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!