1 pkg. yellow cake mix
1 c. milk
1/4 c. sugar
2 c. Angel Flake coconut
3 1/2 c. whipped topping (8 oz. container)
Prepare cake as directed on package. Prepare 9 x 13-inch pan.
Bake cake as directed on package. Cool 15 minutes.
Then poke holes in cake with a utility fork. While the cake is
baking, combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil and simmer 1 minute. Cool completely. Pour over
cake. Fold 1/2 cup coconut into the whipped topping. Spread over
cake and sprinkle with remaining coconut. Chill overnight. Keep
leftover cake in refrigerator.
This is fabulous!!!
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