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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!!! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |