Pina Colada Cake
5 ingredients
6 steps
Ingredients
- 1 box Duncan Hines butter recipe cake mix
- 1 (15 oz.) can cream of coconut
- 1 can Eagle Brand milk
- 1 (12 oz.) Cool Whip, thawed
- 1 (3 1/2 oz.) can Angel Flake coconut
Directions
-
1Bake the cake mix according to directions on box in a 9 x 13-inch pan.
-
2Mix milk and cream of coconut well together.
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3While cake is hot, punch it full of holes with handle of wooden spoon. Pour the milk mixture over it.
-
4Mix Cool Whip and coconut together.
-
5Cool cake completely and cover with Cool Whip mixture. Refrigerate and let set at least 24 hours before cutting.
-
6Best when made 3 to 4 days ahead of time.
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