Featured Pinch Tips Video
In a small saucepan, combine milk, sugar and ½ cup of the coconut. Bring to a boil. Reduce heat to low; simmer one minute. Spoon over warm cake, spreading coconut evenly over top. Let cool completely.
Stir ½ cup coconut into the Cool Whip. Spread over cake. Sprinkle cake with remaining coconut. Refrigerate for 6 hours, or overnight for best results. Store any uneaten cake in refrigerator.