Moist And Creamy Coconut Cake
1 white cake mix, plus ingredients to prepare
1 1/2 cup milk
1/2 cup sugar
1 package angel flake coconut
1 container (8 ounce size) frozen non-dairy whipped topping
Bake cake as directed on box. Bake in 13 x 9 pan. Cool 15 minutes, then poke holes all over with big fork.
Meanwhile, combine milk, sugar, and 1/2 cup of coconut; bring to a boil. Reduce heat, simmer 1 minute. Carefully spoon over warm cake. Cool completely.
Fold 1/2 cup coconut into cool whip, spread over cake. Sprinkle remaining coconut over cake. Chill over night.
If there is any left...it needs to be kept covered and refrigerated.
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