Moist and Fluffy Coconut Cake

Two weeks ago, when I was in the midst of the craziest of 'last week of school' preparations, I got a text from my husband at 5 pm.  I had spent the day on a field trip with Pierce's class, and then came home and set to work packing lunches, laying out clothes, and creating mini cupcakes for the twins' class.  I was exhausted.  Do you know what the text said?  "I need dessert for 36 people for my work party tomorrow".  Paul is a procrastinator.  It is frustrating to me when I have to bear the brunt of his procrastination, but as tired as I was I went ahead and started flipping through my cookbooks looking for easy cake recipes.  I settled on a recipe where you take brownie mix and doctor it up with oreo style cookies and frosting for one cake.  Then, I pulled out a Coconut Cake recipe given to me by my friend, JP, after a neighborhood potluck, for the other.  I wanted to share the coconut cake recipe, because it's simple and so delicious.

Ingredients:
1 pkg yellow cake mix
1 1/2 cup milk
1/2 cup sugar
2 cup coconut, divided
12 oz. frozen whipped topping, thawed

Prepare cake mix as directed; bake in 9 x 13 pan.  Cook 15 minutes then poke holes through the cake with a fork.  Meanwhile, combine milk, sugar, and half the coconut in a small pan.  Bring to a boil, reduce heat and simmer for 1 minute.  Spoon over warm cake, allowing liquid to soak through holes, cool completely.  Fold 3/4 cup coconut into whipped topping and spread on cake.  Sprinkle with remaining coconut.  Store in fridge. 

In the end, I survived the rush to make the two cakes, and they turned out wonderfully.  Readers, do you like coconut?