1/3 c. oil
1 box Duncan Hines Yellow Cake Mix
1 1/4 c. buttermilk
3 eggs, beaten
3/4 c. sugar
1 c. sweet milk
1 med. container Cool Whip
1 bag coconut

Pour oil in 13x9x2 inch baking pan to coat bottom. Pour cake mix over oil. Add buttermilk and eggs and blend with a fork until batter is fairly smooth. (There will still be some lumps.) Bake at 350 degrees approximately 30 minutes.

Mix sugar and milk in a bowl or large measuring cup and have it ready to pour over the hot cake as soon as it is done. Let cake cool.

Mix Cool Whip and coconut. Spread over top of cooled cake. Some of the coconut may be saved and sprinkled on top.

VARIATIONS:

Substitute a different cake mix and different topping ingredient for the coconut.

OUR FAVORITE PINEAPPLE CAKE:

Use Duncan Hines Pineapple cake Mix.

Drained crushed pineapple in topping.

May also decorate top with pineapple, cherries and coconut, if desired.

OUR FAVORITE STRAWBERRY CAKE:

Use Duncan Hines Strawberry Cake Mix.

Sliced fresh strawberries in topping.

May also decorate with additional strawberries on top of cake.

All of the above cakes should be stored covered in the refrigerator. Cakes are delicious leftover, but the Cool Whip icing does not look as fresh.