1 box cake mix, white or yellow baked according to directions in a 9×12″ pan.

Make syrup of 2 cups sugar and 1 cup milk while cake is baking. Bring ingredients to a boil.

Punch holes in cake and pour syrup over hot cake. Cool.

When cool, spread with large box of cool whip and sprinkle large package of frozen coconut over top. Let sit in refrigerator for 24 hours. Will keep a week in fridge.

Recipe by Virginia Gioiello

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