Coconut Sheet Cake

Original Recipe from: Doris Bowers-Swiger

This is my Aunt Doris’ recipe, ands one of my sister’s favorite cakes. Margaret used to make them for parties all the time. This would make a wonderful addition to your Easter Dinner or Springtime Dinner Party menu. The perfect ending to a special meal. Enjoy!

Ingredients

1 package White Cake Mix with pudding in the mix
2 teaspoons Vanilla
12 ounces fresh, frozen Coconut, thawed
1.5 cups Milk
½ cup Sugar
9 ounces Cool Whip topping

Directions

Mix cake according to the package directions. Add 1 teaspoon Vanilla and all but ½ cup of the coconut. Reserve the ½ cup for later.

Bake in a greased and floured 9x12x3 inch baking pan according to the package directions.

In a medium saucepan heat together, but do not boil: Milk, Sugar, and 1 teaspoon Vanilla.

Stick holes in the top of the cake with a toothpick. Then pour the hot mixture over the cake. Allow the milk mixture to run down in the holes. Let cake cool completely. Spread Cool whip on top of the cake. Then sprinkle with the remaining Coconut.