Moist 'n' Creamy Coconut Cake

White or yellow cake soaked in coconut syrup and topped with coconut-flecked whipped topping. I like to substitute stabilized whipped cream instead of Cool Whip, for better flavor. My husband's favorite!

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 sheet cake

Ingredients

• 1  sheet  cake, 9 X 13
• 1 1⁄2 cups milk
• 1⁄2 cup sugar
• 7  ounces sweetened flaked coconut (2 cups)
• 8  ounces Cool Whip, thawed

Directions

1. Bake a 9" X 13" white or yellow cake from a mix or homemade.
2. After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
3. 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.
4. While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
5. 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.
6. Refrigerate leftovers.