Coconut or Pina Colada Cake

Recipe by Candy C
READY IN: 45mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 ounce) package white cake mix
  • 3
    egg whites (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
    (3 1/2 ounce) can coconut
  • 1
    (15 1/2 ounce) can cream of coconut, such as Coco Lopez
  • Icing
  • 1
    (9 ounce) carton Cool Whip, thawed
  • 1
    (3 1/2 ounce) can coconut
  • 2
    tablespoons coconut, liqueur such as CocoRibe (optional)
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DIRECTIONS

  • Prepare cake mix according to package directions adding coconut to the batter.
  • Bake in a greased, floured 13x9x2 inch pan.
  • When done, remove from oven and punch deep holes in cake with a fork.
  • Pour the Cream of Coconut into holes.
  • Let sit until cool before icing.
  • For icing, mix cool whip, coconut, and liquer if desired.
  • Spread icing on cake and store refrigerated.
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