Piña Colada Cake No. 1
Piña Colada Cake No. 1 is an easy dinner. Made with 1 duncan hines white cake mix, 8 1/2 oz. can cream of coconut *, 14 oz. can sweetened condensed milk, 2 pkg. frozen coconut and 1 family-size carton cool whip, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Prepare cake according to package directions and bake in a 9 x 13-inch cake pan.
(Note: No mention is made of greasing pan, but I would advise doing so.)
While cake is baking, blend condensed milk and cream of coconut in bowl.
As soon as cake is removed from oven, invert onto serving dish and puncture with as many holes as possible, using a fork.
Then pour the milk-cream of coconut mixture into the holes.
Refrigerate the cake.
Next day or when cake is cool, mix thawed coconut with Cool Whip and ice the cake with this.
Return cake to refrigerator until ready to serve.
Refrigerate any leftover cake.
🍷 Perfect Pairings
Complete your meal with these
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