Coco Lopez Pina Colada Cake

Recipe by CCinSC
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box yellow cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    (14 ounce) can sweetened condensed milk
  • 1
    (12 ounce) can coco lopez pina colada nonalcoholic drink mix
  • 1
    (12 ounce) container Cool Whip Topping
  • 1
    (6 ounce) package fresh frozen grated coconut, thawed
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DIRECTIONS

  • Prepare yellow cake mix according to package directions in 13" x 9" pan.
  • Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
  • Spread can of sweetened condensed milk over top of cake.
  • Do this fairly slowly so that it has a chance to soak evenly into the holes.
  • Wait 20 minutes.
  • Spread the Coco Lopez mix just as you did the condensed milk.
  • Wait 20 minutes.
  • Spread Cool Whip on top and sprinkle with coconut.
  • Enjoy!
  • Be sure to refrigerate this cake.
  • It doesn't keep at room temperature.
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