Chilled Coconut Cake

• Vegetable shortening, such as Crisco
• All-purpose flour
• 1 (18.2-ounce) box yellow cake mix
• 1 cup sugar
• 1 cup whole milk
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (7-ounce) bag sweetened coconut flakes

1. Grease and flour a 9 x 13-inch metal casserole dish.
2. Follow the package instructions to mix the cake batter and bake the cake in the prepared casserole dish.
3. While cake is still warm, poke holes in the top of it with a fork.
4. In a saucepan set over medium-low heat, combine the sugar and milk.
5. Heat the mixture, stirring, until the sugar is dissolved; do not let boil.
6. Pour the mixture over the cake, and let the cake cool completely.
7. Once the cake is cool, spread the whipped topping over the top of the cake.
8. Cover the top of the cake with coconut flakes.
9. Place the cake in the refrigerator and let it chill overnight.
10. Store any leftovers in the fridge for up to one weekthe longer this cake is in the refrigerator, the better it gets!
11. Great for freezing!
12. See our Freezer Tips on pages 2327.

vegetable shortening, flour, yellow cake, sugar, milk, coconut flakes

Taken from www.epicurious.com/recipes/food/views/chilled-coconut-cake-378315 (may not work)