READY IN: 1hr 5minsYIELD: 1 sheet cake
INGREDIENTS
1sheetcake, 9 X 13 1 1⁄2 cupsmilk 1⁄2 cupsugar 7ouncessweetened flaked coconut (2 cups) 8ouncesCool Whip, thawed DIRECTIONS
Bake a 9" X 13" white or yellow cake from a mix or homemade.After cake has cooled about 15 minutes, poke holes down through cake with utility fork.While cake is cooling, make syrup.Combine milk, sugar, and 1/2 cup of the coconut in a saucepan.Bring to a boil, reduce heat, and simmer 1 minute.While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes.Cool cake completely before frosting.Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream.Spread over cooled cake.Sprinkle remaining coconut over surface of whipped cream.Refrigerate leftovers.Source: Read Full Article