1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Angel Flake coconut
3 1/2 c. or 1 (8 oz.) Cool Whip
Prepare cake mix as directed on package in a 13 x 9-inch pan. Cool
15 minutes and then poke holes through cake with a fork. Meanwhile,
combine milk, sugar and 1/2 cup coconut in saucepan. Bring to boil;
reduce heat and simmer 1 minute. Carefully spoon over cake, allowing
liquid to soak down through holes. Cool completely. Fold 1/2 cup
coconut into whipped topping; spread over cake. Sprinkle remaining
coconut onto cake. Chill overnight. Store in refrigerator. Garnish
with maraschino cherries!
In loving memory of sweet daddy.
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