Guest guest Posted June 9, 2006 Report Share Posted June 9, 2006 Pina Colada Cake 18-1/2 oz. pkg. yellow cake mix 15-oz. can cream of coconut 8-oz. can crushed pineapple, drained 2 c. frozen whipped topping, thawed 2 T. sweetened flaked coconut, toasted Prepare cake mix according to package directions; bake in a greased 13 " x9 " baking pan. When cake has cooled, use a fork to poke holes in top. Spread cream of coconut evenly over top of cake. Sprinkle with pineapple; spread whipped topping over entire surface. Sprinkle with coconut; chill. Makes 8 to 10 servings Quote Link to comment Share on other sites More sharing options...
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