#1696 - Yellow Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 1/2 cups milk
1/2 cup white sugar
1/2 cup Baker's angelflake coconut
Frosting: 1 - 8oz. Cool Whip; 1/2 cup or more Baker's angelflake coconut

Prepare cake mix according to box directions (including baking in a 9 x 13 cake pan). Cool cake for 15 minutes. In a saucepan over medium heat add milk, white sugar and coconut--stir and bring to a boil. Use a fork to poke holes all over the top of the cake. Pour the hot sugar mixture evenly over the top of the cake--smooth it out with the back of a wooden spoon. In a bowl add Cool Whip and the 1/2 cup of coconut--stir. Frost the cake with the Cool Whip mixture. Refrigerate until cold.