This "make-ahead" cake is super simple to put together. It will be a hit at any potluck! Be sure to bring along the recipe to share (as folks will certainly ask you for it) 

• 1 (18.2 oz.) box Duncan Hines Butter Yellow cake mix
• 3/4 C. sugar
• 1 C. evaporated milk
• 1/4 tsp. coconut extract
• 1/8 tsp. real vanilla extract
• 1 (8 oz.) contain frozen whipped topping, thawed
• 1 (7 oz.) bag sweetened coconut, toasted 

Grease and flour a 9x13 cake pan. Follow the instructions to mix and bake the cake in the prepared pan. While cake is still warm, poke holes in the top of it with a fork. In a saucepan, set over medium-low heat, combine the sugar and evaporated milk. Heat the mixture, stirring, until the sugar is dissolved; do not let boil. Add the coconut and vanilla extracts. Pour the mixture over the cake and let the cake cool completely. 
 

Once the cake is cool, spread the whipped topping over the top of the cake. Cover the top of the cake with toasted coconut. (To toast coconut - spread the bag of coconut on a foiled baking sheet. Place in a 350 degree oven until slightly browned - 7-10 mins. Cool.) 
 

Place the cake in the fridge and let it chill overnight. Store any leftovers in the fridge for up to one week, the longer this cake is refrigerated, the better it gets!