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best pina colada cake

(1 rating)
Recipe by
Robert Finney
Memphis, TN

Ran across this recipe a few years ago I believe in the news paper. Have prepared it at least 20 times with every one loving it.

(1 rating)
yield 12 -16
prep time 15 Min

Ingredients For best pina colada cake

  • 8 oz
    cool whip
  • 1 c
    coconut, flaked
  • 20 oz
    pineapple crushed-drained-juice reserved
  • CAKE
  • 1 box
    yellow cake mix - i prefer duncan hines
  • 1 can
    sweetened condensed milk
  • 1 can
    coconut cream

How To Make best pina colada cake

  • 1
    Prepare the frosting by draining the crushed pineapple (reserving the juice) and combining with the cool whip and the coconut(I prefer Bakers Angel Flake) Put in the Fridge.
  • 2
    Prepare the glaze by combining the cream of coconut with the sweetened condensed milk in a 4 cup glass measuring container or any other container that you can drizzle out of. NOTE: Cream of coconut is not coconut milk and can be found where other mixed drink mixes are located in your store.
  • 3
    Prepare the cake according to the box directions replacing up to 1 cup of water with the reserved pineapple juice and bake in a greased or sprayed 9x13 dish according to the box times for your type of pan.
  • 4
    When the cake is done (clean tooth pick deal)poke holes all over(I use the blunt end of a wooden skewer) Drizzle with the glaze starting in the middle and working to the edges and ends stopping occasionally to prevent it from collecting at the sides. When cake is cool spread the whipped topping mixture over the top and refrigerate for at least 6 hrs before serving. Cake is better the next day and keeps up to 10 days if kept covered and refrigerated.

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