#2361 - Creamy Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 1/2 cups milk
1/2 cup white sugar
2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions. Cool cake for 15 minutes. Use a large meat fork to poke holes all over the top of the cake. In a saucepan over medium heat add milk, white sugar and 1/2 cup of the coconut--stir/bring to a boil, then reduce heat and simmer for 1 minute. Spread the milk mixture evenly over the cake so it goes down into the holes in the cake. Cool cake completely. Add 1/2 cup of coconut to the Cool Whip--stir. Spread Cool Whip mixture over the cooled cake. Sprinkle remaining 1 cup of coconut all over the top of the cake. Refrigerate overnight.