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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. 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. |