Fresh Coconut Sheet Cake

Name: Fresh Coconut Sheet Cake
Ingredients: 1 pkg. regular size, 2 layer yellow cake mix with pudding; 2 tsp. vanilla; 2 pkg (6 oz. each) fresh frozen coconut, thawed; 2 c. milk; 1/2 c. sugar; 1 carton (9 oz.) frozen whipped topping

6 ingredients

7 steps

Ingredients

1 pkg. regular size, 2 layer yellow cake mix with pudding
2 tsp. vanilla
2 pkg (6 oz. each) fresh frozen coconut, thawed
2 c. milk
1/2 c. sugar
1 carton (9 oz.) frozen whipped topping

Directions

1

Make up cake mix by package directions with the addition of 1 teaspoon vanilla and all but 1/2 cup of the coconut; reserve 1/2 cup.
2

Bake in a greased and floured 9 x 13 inch pan and 3 inches deep by package directions. Meanwhile heat together, but do not boil milk, sugar and remaining teaspoon vanilla.
3

Stick the cake with a wooden pick to make holes.
4

Pour the hot mixture over the hot cake.
5

Allow milk to run down into the holes.
6

Let cake cool completely.
7

Spread thawed whipped topping over the top; sprinkle with reserved coconut.