pina colada coconut cake

How To Make pina colada coconut cake

• 1

  18 1/2 ounces white cake mix 3/4 cup pina colada mixer 2 cups sour cream 2 cups powdered sugar 8 ounces Cool Whip, thawed 7 ounces coconut, grated Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut. Fill and frost cake. Garnish - cover top and sides with remaining coconut. Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.
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