Fresh Coconut Sheet Cake

1. 1

   Make up cake mix by package directions with the addition of 1 teaspoon vanilla and all but 1/2 cup of the coconut; reserve 1/2 cup.

2. 2

   Bake in a greased and floured 9 x 13 inch pan and 3 inches deep by package directions. Meanwhile heat together, but do not boil milk, sugar and remaining teaspoon vanilla.

3. 3

   Stick the cake with a wooden pick to make holes.

4. 4

   Pour the hot mixture over the hot cake.

5. 5

   Allow milk to run down into the holes.

6. 6

   Let cake cool completely.

7. 7

   Spread thawed whipped topping over the top; sprinkle with reserved coconut.

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