#2703 - Moist Yellow Coconut Cake

(by Aunt Faye [Herman] Minier)

1 box Duncan Hines yellow cake mix
1 1/4 cups milk
1/2 cup white sugar
1 cup Baker's angelflake coconut + extra for sprinkling
1 - 8oz. Cool Whip (thawed)

Mix and bake yellow cake according to box directions, and let it cool for 15 minutes. Use a large fork to poke holes all over the top of the cake. In a saucepan add milk, white sugar and 1/2 cup coconut--cook/stir over medium heat until boiling. Once boiling, cook for 1 minute and remove from heat. Spread the milk mixture evenly over the top of the cake so that the milk mixture soaks into the holes. Cool completely. Add 1/2 cup of coconut to the Cool Whip--stir until mixed. Spread the Cool Whip mixture over the top of the cake. Sprinkle more coconut over the top of the Cool Whip if you wish. Refrigerate until cold.