Pina Colada Cake

Name: Pina Colada Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-10
Cuisine: American
Ingredients: 1 yellow cake mix; 1 large can of crushed pineapple, drained; 2 14 ounce cans of sweetened condensed milk; 1 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; 12 cherries

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By Stacey Lawson
@slawson

Coconut, coconut, coconut....that's all I can say. I love coconut. This mosit delicious cake embodies the essence of a pina colada in one bite.

Rating:

★★★★★ 1 vote5

Serves:

6-10

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1

yellow cake mix
1

large can of crushed pineapple, drained
2

14 ounce cans of sweetened condensed milk
1

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
12

cherries
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How to Make Pina Colada Cake

Step-by-Step

Preheat over to 350 degrees and prepare a 9x13 baking dish with nonstick cooking spray.
Mix 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.
Put in 350 degree overn for 30-40 minutes
While 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.
Pour both cans of condensed milk over cake and allow to cool.
Once cake has cooled spread whipped topping and pineapple mixture over top of cake evenly.
Sprinkle with coconut flakes evenly over top. Place cherries evenly across cake.
Be sure to refrigerate cake.