Pina Colada Coconut Cake
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.