1 box yellow cake mix (pudding incl.)
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's Angel Flake coconut
8 oz. Cool Whip, thawed
Prepare cake mix as directed on box. Bake in 9 x 13 pan; cool 15
minutes. Poke holes in cake with utility fork.
Combine milk, sugar, and 1/2 c. coconut in sauce pan. Bring to a
boil; reduce heat and simmer 1 minute. Carefully spoon over warm
cake, allowing liquid to soak down through holes. Cool completely.
Fold 1/2 c. coconut into whipped topping and spread over cake.
Sprinkle remaining coconut on top. Chill overnight; store left
over cake in refrigerator.
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