Piña Colada Cake

Name: Piña Colada Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 vanilla cake mix (prepared according to box directions); 14 ounces sweetened condensed milk (1 can); 10 ounces cream of coconut ((see notes above)); 15 ounces crushed pineapple (1 can); 8 ounces Cool Whip (or Whipped Cream); 1 cup coconut (shredded, sweetened)

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 12

pina colada poke cake

Ingredients

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1 vanilla cake mix (prepared according to box directions)14 ounces sweetened condensed milk (1 can)10 ounces cream of coconut ((see notes above))15 ounces crushed pineapple (1 can)8 ounces Cool Whip (or Whipped Cream)1 cup coconut (shredded, sweetened)

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Instructions

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Step 1

Prepare cake mix according to box directions for 9x13 glass baking dish.

Step 2

Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.

Step 3

Combine sweetened condensed milk and cream of coconut until well mixed.

Step 4

Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator.

Step 5

Drain crushed pineapple and spread evenly over the top of the cake.

Step 6

Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.

Step 7

Cover and refrigerate until ready to serve.