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.
nutritionNutritional data has not been calculated yet.
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