Pina Colada Cake
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- yellow cake mix
- large can of crushed pineapple, drained
- 14 ounce cans of sweetened condensed milk
- 8 ounce container of whipped topping (cool whip)
- 2/3 c
- coconut flakes
- 1 c
- coconut milk from a fresh coconut
- 3 Tbsp
- cream of coconut
1Preheat over to 350 degrees and prepare a 9x13 baking dish with nonstick cooking spray.
2Mix cake according to directions on the box but replace part of the water with water/milk from inside fresh coconut and add 1 tablespoon of cream of coconut to batter.Then add half of the crushed, drained pineapple to batter.
3Put in 350 degree overn for 30-40 minutes
4While cake is baking combine whipped topping with remaining pineapple and 2 tablespoons of cream of coconut. You can add more for more intense coconut flavor.
5Pour both cans of condensed milk over cake and allow to cool.
6Once cake has cooled spread whipped topping and pineapple mixture over top of cake evenly.
7Sprinkle with coconut flakes evenly over top. Place cherries evenly across cake.
8Be sure to refrigerate cake.