Coconut lovers will enjoy this delicious moist cake that’s so easy to make.
18 ounces light yellow dry cake mix, prepared
1 1/2 cup skim milk
1/2 cup sugar
2 cups shredded coconut
8 ounces whipped topping, thawed
Prepare cake mix as directed on package and bake in 13 x 9 inch pan. Cool for 15 minutes. Poke holes in cake with fork. Combine milk, sugar, and 1/2 cup coconut in saucepan and bring to a boil; reduce heat and simmer for 1 minute. Carefully spoon over warm cake, allowing liquid to soak down in holes. Cool completely. Fold 1/2 cup coconut into whipped topping and spread over cake. Sprinkle with 1 cup coconut. Chill cake overnight. Store leftover cake in refrigerator.
~ Phyllis Bolick, Lunch and Learn Extension & Community Association (ECA)