Coconut Sheet Cake
Ingredients
- 1 Package cake mix (yellow or white)
- 1 1/2 Cups milk
- 1/2 Cup sugar
- 2 Cups Bakers Angel Flake Coconut (new moist)
- 1 8 oz. container Cool Whip (thawed)
Instructions
Step 1
- Prepare cake as directed on package, baking in 13 x 9 inch pan. Cool 15 minutes, then poke holes down through cake with fork.
Step 2
- Meanwhile, combine milk, sugar, and 1/2 cup of coconut in saucepan. Bring to a boil, reduce heat and simmer 1 minute.
Step 3
- Carefully spoon over warm cake allowing liquid to soak down through cake.
step 4
- Cool completely. Fold 1/2 cup coconut into whipped topping and spread over cake. Sprinkle remaining coconut on top . Chill overnight. Store leftover cake in refrigerator.