Granny Gill's Coconut Cake

1 yellow or white cake mix*, prepared in 9x13 pan
14 oz. Eaglebrand milk**
16 oz. whipped topping, thawed
coconut
coconut flavoring***

Using a toothpick or end of wooden spoon, poke holes all over warm cake. Pour Eaglebrand milk over top. Spread to allow to drain inside cake. Allow cake to cool completely. Spread whipped topping on top. Sprinkle coconut on top. Store in refrigerator. Stays moist :) 

*Cake mixes used to be 18 oz. but now they are 15 oz.  Add 2/3 c. yellow or white cake mix to make up the difference, so cake will turn out right.

**Evaporated milk can be used instead for a less sweet cake.

***I added 1 T. coconut flavoring to the cake batter before baking it. May also add 1 c. coconut to cake batter before baking if desired.