Ingredients

The following ingredients have 4 Servings
  • 1 box white cake mix (I used Duncan Hines)
  • 2 eggs
  • 1 1/3 cups water
  • 1 tsp vanilla extract
  • 1 1/2 cups sugar
  • 1 cup milk
  • 2 6oz packages frozen coconut (thawed)
  • 8 oz carton frozen whipped topping (thawed, I used Truwhip)

Instruction

  • Preheat oven to 350 degrees F.
  • Mix together: Cake mix, eggs, water and vanilla.
  • Pour into a greased 9x13 cake pan sprayed with baking spray and bake at 350 degrees for 25-30 minutes until a cake tester comes out clean. I test cake at 25 minutes.
  • While cake is baking combine sugar, 1 package coconut and milk in a saucepan over medium heat.
  • Bring to a low-boil and simmer until sugar is dissolved.
  • Pour over cake as soon as it comes out of the oven. Let cool completely.
  • When cooled, spread with thawed whipped topping (such as Cool Whip or Truwhip) and top with the other package of coconut.
  • Refrigerate until ready to serve, preferrably overnight.