Recipe

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• 1 (18 oz) package yellow cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 cups sugar
• 1 cup milk
• 14 oz coconut
• 1 medium frozen whipped topping

• 1 Prepare cake mix and bake in 9x13 pan.
• 2 Poke holes in cake.
• 3 On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
• 4 When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
• 5 Refrigerate.
• 6 It tastes better if it is made 1-2 days ahead of time.