Pina Colada Coconut Cake

Pina Colada Coconut Cake

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Opal Jackson-Cakmak


This reminds me of the beach.


★★★★★ 1 vote



How to Make Pina Colada Coconut Cake


  1. 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.

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About Pina Colada Coconut Cake

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

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