Pina Colada Coconut Cake Recipe

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Pina Colada Coconut Cake

Opal Jackson-Cakmak


This reminds me of the beach.

pinch tips: How to Fold Ingredients



Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: Quick & Easy