How to make Fresh Coconut Refrigerator Cake!

Coconut cakes have long become one of the most classic of cakes to make. No matter what kind of party or event you happen to be attending, you are sure to see some kind of variation of a coconut nut. This is a very simple and easy to make version of a coconut cake.  It takes just a couple of ingredients and prepartion until you are able to enjoy one of the best tasting and simplest desserts to make.

Ingredients:

1 pkg. yellow moist cake mix

1 cup sugar

1 cup milk, rich

2 (6oz) pkgs. frozen fresh coconut

1 (8 oz) carton Cool Whip, thawed

Directions:

Mix cake according to the directions on the package.  Bake in a 13x9x2 in cake pan per directions on box.  Bring sugar, milk and 1 package frozen coconut to a boil. When cake comes out of oven, insert fork prongs up and down over the cakes surface.  Spoon hot mixture over the cake. Cover and let the cake cook completely without being touched on a wire wrack.  Once the cake has completely cooled, cover with the cool whip, spreading it all over the surface of the cake.  Sprinkle with the other package of coconut left. Cover the cake and refrigerate for at least 24 hours before serving. The longer the cake has to chill, the better the taste will be. 

This is a cake that is kind of referred to as a pudding type of cake.  You can if want, make this cake around Christmas time and decorate with different things such as red and green cherries. If it is around easter then try decorating with things such as jelly beans for a cute effect.

This cake tastes great any time of the year, so feel free to make it when ever you want!

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