Coconut Poke Cake

• 1 pkg. (2-layer size) yellow cake mix or yellow cake mix with pudding in the mix
• 1-1/2 cups milk
• 1/2 cup sugar
• 2 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Prepare and bake cake mix as directed on package for 13x9-inch pan.
2. Cool in pan 15 minutes; pierce cake with large fork at 1/2- inch intervals.
3. Mix milk, sugar 1/2 cup of coconut in medium saucepan.
4. Bring to boil.
5. Reduce heat to low; simmer 1 minute.
6. Spoon over warm cake, spreading coconut evenly over top.
7. Cool completely.
8. Stir 1/2 cup of the coconut into whipped topping.
9. Spread over cake.
10. Sprinkle with remaining coconut.
11. Refrigerate 6 hours or overnight.
12. Garnish with drained crushed pineapple and mandarin orange segments, if desired.
13. Store leftover cake in refrigerator.

yellow cake, milk, sugar, s angel

Taken from www.kraftrecipes.com/recipes/coconut-poke-cake-51626.aspx (may not work)