1 box white Betty Crocker cake mix
1 tsp. coconut flavoring
6 oz. pkg. frozen coconut
2/3 c. canned evaporated milk
1/2 c. confectioners sugar
9 oz. tub Cool Whip
6 oz. bag frozen coconut

Prepare mix as directed on back of box (can use 2 whole eggs instead of 3 whites if you want to). Add coconut flavoring and frozen coconut.

Bake at 350°F for 30 minutes. Punch holes all over top of cake with toothpick or small straw while still warm. Heat the following mixture and pour over hot cake: evaporated milk, confectioners sugar and enough water to make mixture equal 2 cups. Ice cooled cake with Cool Whip. Sprinkle with frozen coconut and store in refrigerator. Real good and moist.