Moist'n Creamy Coconut Cake

1 pkg (2" layer) yellow cake mix, prepared in 9x13 pan.

1 ½ C milk

½ C sugar

2 C coconut

3 ½ C whipped cream

∙ Cool cake 15 minutes then poke holes in cake with utility fork.

∙ Meanwhile, combine milk, sugar and ½ C coconut in saucepan.

∙ Bring to a boil, reduce heat and simmer 1 minute.

∙ Spoon evenly over warm cake.

∙ Cool complete.

∙ Fold ½ C of coconut into whipped cream then spread over cake.

∙ Sprinkle with remaining coconut.

∙ Chill overnight.

∙ Store leftover cake in refrigerator.