"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pina "Colateral" Cake Recipe

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This recipe for Pina "Colateral" Cake, by , is from TSA FLL Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Allen


1 box(18oz) Yellow cake mix

12 oz Pina Colada Mix

3 oz of Rum (optional)

12-16oz of Whip cream

14oz of Shredded coconut

20oz of Crushed pineapple

16oz of Sliced pineapple

a few cherries (optional)

Using a 9x13 metal or glass pan, cook the cake and wait for it to cool. Cut the high part off to level. (If you like you can flip it over and place it back in the pan to yourself an even surface.)

Use the handle of a wooden spoon and pole a bunch of holes in the cake about an inch or two apart. Then slowly pour the Pina Colada mix (rum optional) over the entire cake.

Now drain the crushed pineapple and mix it into the whip cream with about 3 cups of shredded coconut. (If it tastes too coconutty for you, add some of the pineapple juice). Now spread it on your cake.

The rest is just garnish. Drain the sliced pineapple and place some on the cake. Put a cherry in the middle of each pineapple if you like and sprinkle some more of the shredded coconut on top and you're ready to go.

If you can find them, you can also put a few umbrellas on your cake.

Enjoy. Yummm




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