Ingredients:
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.
...Very Good
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