Recipe from Evalyan Cannon of Va.

Ingredients:

  • 1 box yellow cake mix (with pudding)
  • 1-1/2 cups milk
  • 1/2 cup sugar
  • 2 cups or 8 oz. Cool Whip
  • 2 cups coconut

Directions:

  1. Prepare cake in 9 x13 pan according to directions on box.
  2. Cool 15 minutes, then poke holes in cake.
  3. Combine milk, 1/2 cup coconut and sugar in sauce pan. Bring to a boil, then reduce heat and simmer 1 minute. Spoon over cake, then cool.
  4. Fold 1/2 cup coconut into Cool Whip and spread on cake.
  5. Sprinkle remaining coconut over cake.

Refrigerate overnight.