1 pkg yellow cake mix
1 1/2 cup milk
1/2 cup sugar
2 cup coconut, divided
12 oz. frozen whipped topping, thawed
Prepare cake mix as directed; bake in 9 x 13 pan. Cook 15 minutes then poke holes through the cake with a fork. Meanwhile, combine milk, sugar, and half the coconut in a small pan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon over warm cake, allowing liquid to soak through holes, cool completely. Fold 3/4 cup coconut into whipped topping and spread on cake. Sprinkle with remaining coconut. Store in fridge.
In the end, I survived the rush to make the two cakes, and they turned out wonderfully. Readers, do you like coconut?