COCONUT CAKE
Steps:
- 1. Prepare and bake cake as directed on package for 13x9 cake pan. Cool in pan for 15 minutes. Pierce cake with large fork at ½" intervals. In a small saucepan, combine milk, sugar and ½ cup of the coconut. Bring to a boil. Reduce heat to low; simmer one minute. Spoon over warm cake, spreading coconut evenly over top. Let cool completely. Stir ½ cup coconut into the Cool Whip. Spread over cake. Sprinkle cake with remaining coconut. Refrigerate for 6 hours, or overnight for best results. Store any uneaten cake in refrigerator.
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