(by Shirley McNevich)
1 box Duncan Hines white cake mix
1 1/2 cups milk
1/2 cup white sugar
2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
Prepare white cake according to box directions using a greased 9 x 13 cake pan. Remove from oven, let it cool for 15 minutes. While it's cooling, prepare sauce--in saucepan over medium heat add milk, white sugar and 1/2 cup of the coconut--stir and bring to a boil, then turn heat to simmer. Simmer sauce for 1 minute. Poke holes all over the top and through the cake using a fork. Spread the coconut sauce evenly over the top of the cake so it soaks into the holes. Cool the cake completely. In a bowl add Cool Whip and the remaining coconut--stir, then spoon it evenly on to the top of the cake. Sprinkle extra coconut on top if you wish. Refrigerate overnight.
1 comment:
So easy, so good
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