Piña Colada Cake
Piña Colada Cake is an easy dinner. Made with 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 and 1 (3 1/2 oz.) can angel flake coconut, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Bake the cake mix according to directions on box in a 9 x 13-inch pan.
Mix milk and cream of coconut well together.
While cake is hot, punch it full of holes with handle of wooden spoon. Pour the milk mixture over it.
Mix Cool Whip and coconut together.
Cool cake completely and cover with Cool Whip mixture. Refrigerate and let set at least 24 hours before cutting.
Best when made 3 to 4 days ahead of time.
🍷 Perfect Pairings
Complete your meal with these
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