1 box (2) layer cake mix (white and yellow)
1 ½ cup milk
½ cup sugar
2 cup Angel flaked coconut
3 ½ cup Cool Whip
Make cake in a 9” x 13” pan. Let cool 15 minutes. With a fork make holes all over the top. In a sauce pan bring to a boil milk, sugar, and ½ cup coconut. Simmer 1 minute and then spoon over cake. Fold ½ cup coconut into Cool Whip and spread over cake. Sprinkle coconut on top and chill over nut.
Note: This is only for coconut lovers. It is moist and delicate.