Piña Colada Cake

by Ingrid Adams

Servings: 18 servings

INGREDIENTS

1 box (18-1/4 oz.) white cake mix
1 can (15 oz.) cream of coconut
1 can (13 oz.) sweetened condensed milk
1 tub (8 oz.) prepared whipped topping
1-1/2 cups coconut flakes

INSTRUCTIONS

Preheat oven to 350°F. 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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Tagged: cakes, coconutcake, desserts add tags

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