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Pina Colada Cake Recipe

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This recipe for Pina Colada Cake, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Holland Hailey
Added: Saturday, May 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Betty Crocker Super Moist White or Yellow Cake Mix
1 can Eagle Brand Milk
1 can Coco Lopez Coconut Creme
1 Cool Whip large size container
Shredded Coconut

Directions:
Directions:

Bake cake as directed on package in 9" X 13" baking pan. After cake is cooled, make holes all over the surface with the handle end of a wooden spoon. Mix Coco Lopez well and pour over cake allowing to soak into the holes. Mix Eagle Brand Milk and pour this next over the Coco Lopez - [It will look messy]. Frost Cake with Cool Whip, Sprinkle with Shredded Coconut all over surface [Can Toast Coconut if you prefer]. Refrigerate Cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This cake is a great summer dessert. If you wish add a few Tablespoons of Dark Rum to the Coco Lopez before you pour it on. It was brought to work at a pot luck by a woman at work and it disappeared immediately. Delicious!

 

 

 

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