Pina Colada Cake

READY IN: 45mins
SERVES: 15
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box white cake mix or (18 1/4 ounce) box yellow 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
    (15 ounce) can cream of coconut
  • 1
    (13 ounce) can condensed milk, sweetened
  • 1
    (8 ounce) container prepared topping, whipped
  • 1 12
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Grease and flour a 9x13-inch pan.
  • Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
  • Bake as directed.
  • While cake is baking, combine cream of coconut and sweetened condensed milk.
  • When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). Pour the cream of coconut/condensed milk mixture over top and into all the holes.
  • Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
  • Serve thoroughly cooled.
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