CAROLYN’S MOIST-N-CREAMY COCONUT CAKE – Mike Tidwell

Ingredients

1 box Duncan Hines Deluxe Butter Recipe cake mix
1 ½ cups milk
½ cup sugar
1 (6-ounce) package shredded coconut
1 (8-ounce) Cool Whip

Preparation

Prepare cake mix as directed on box, baking in a 9-x13-inch pan. Cool 15 minutes. Poke holes downward through cake with a fork. Meanwhile, mix milk, sugar, and 1/3 of the coconut in a saucepan. Bring to a boil and simmer for 1 minute. Spoon over warm cake. Cool cake completely. Fold 1/3 package coconut into Cool Whip. Spread on cake. Sprinkle remaining coconut on top of cake. Chill overnight. Store any leftover cake in the refrigerator.