Cindys moist and creamy coconut cake

• ½ cup milk
• ½ cup sugar
• 2 cups coconut
• ½ pint whipped cream, whipped or
• 1-8 oz. Cool whip

Prepare a yellow pound cake mix as directed. Bake in 9xl3 inch pan. Cool 15 minutes. Poke several holes on the top using a small straw or like utensil.

Combine milk, sugar, ½ cup coconut in saucepan...Bring to boil, reduce heat and simmer 1 minute. Stirring constantly. Spoon over warm cake, allowing to soak down through holes. Cool completely in refrigerator. Fold in ½ cup coconut into whipped topping or cream and spread over cake. Sprinkle with remaining coconut. Chill 4 hours or overnight. Store leftover cake in refrigerator.