Ingredients:
1 Box Yellow Cake Mix (18 oz.)
1 C Sugar
1 C Whole Milk
8 oz. Cool Whip, thawed
7 oz. Bag Sweetened Coconut Flakes
Directions:
Grease and flour 9x13 metal casserole dish.
Follow the instructions on the cake mix and bake cake in prepared casserole dish. While cake is still warm, poke holes in top with a fork.
In a saucepan over medium-low heat, combine sugar and milk. Heat the mixture, stirring, until the sugar is dissolved; do not let boil. Pour the mixture over the cake, and let the cake cool completely.
Once the cake is cooled, spread the whipped topping over the top of the cake. Cover the top of the cake with coconut flakes. Place the cake in the refrigerator and let chill overnight.
Store leftovers in the fridge for up to one week.
Once the cake is cooled, spread the whipped topping over the top of the cake. Cover the top of the cake with coconut flakes. Place the cake in the refrigerator and let chill overnight.
Store leftovers in the fridge for up to one week.
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