Lemon-Coconut Cake

• 1 pkg. (2-layer size) lemon cake mix
• 1-1/2 cups milk
• 1/2 cup sugar
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 2 cups thawed COOL WHIP LITE Whipped Topping
• 1/2 tsp. coconut extract

1. Prepare cake batter and bake as directed on package for 13x9-inch pan.
2. Cool in pan 15 min.
3. Pierce cake with large fork at 1/2-inch intervals.
4. Mix milk, sugar and 1/2 cup coconut in medium saucepan.
5. Bring to boil.
6. Simmer on low heat 1 min.
7. Spoon over warm cake, spreading to cover top of cake.
8. Cool completely.
9. Add 1/2 cup coconut and coconut extract to COOL WHIP; stir until blended.
10. Spread over cake.
11. Sprinkle with remaining coconut.
12. Refrigerate 6 hours.

lemon cake mix, milk, sugar, s angel, topping, coconut extract

Taken from www.kraftrecipes.com/recipes/lemon-coconut-cake-165060.aspx (may not work)