Southern Coconut Cake

box of yellow cake mix
csn of evaporated milk or coconut milk
1/2 cup sugar
2 containers Cool Whip
2 packages frozen coconut

Make yellow cake in 2 layers. Cool layers. In the meanwhile heat in a
small pan on stove on low heat one small can of evaporated milk OR coconut
milk, whichever you prefer, with 1/2 cup sugar and a little coconut to
taste. Stir this mixture often, do not let stick or come to a boil. You
are only trying to melt the sugar. Topping: In a seperate bowl mix both
cool whip containers with the remaining coconut (save a little coconut to
sprinkle on top of the fnished cake, you can even toast it if wanted).
Lay the first layer in your cake dish then poke many holes in it with
kabob stick, toothpick or fork. Pour half the liquid mixture on the layer
evenly. Spread topping on top of the layer. Lay second layer on top of
other layer. Repeat same procedure, holes, liquid, topping. Cover whole
cake with topping mixture. Sprinkle with toasted or plain coconut. Keep
Refrigerated if not eaten within a day due to milk mixture going sour.



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