Coconut Cake

Serves: 16

Debbie Fagg

   1 box white (vanilla) cake mix
   1 cup milk
   1 cup sugar
   1 14-ounce bag frozen coconut
   1 9-ounce container whipped cream

Cook cake as directed. Mix next three ingredients together in a sauce pan and bring to a boil. Pour over hot cake. Cover and refrigerate overnight. Then top with cool whip

Recipe formatted with the Cook'n Cooking Software from DVO Enterprises.