Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Mix milk, sugar and 1/2 cup coconut in medium saucepan. Bring to boil. Simmer on low heat 1 min. Spoon over warm cake, spreading to cover top of cake. Cool completely.
Add 1/2 cup coconut and coconut extract to COOL WHIP; stir until blended. Spread over cake. Sprinkle with remaining coconut.
Refrigerate 6 hours.
Garnish cake with lemon slices or wedges.
Stir 1 tsp. lemon zest into the cake mix for extra lemon flavor.
How to Store Cake
Store any leftover cake in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.