BEST PINA COLADA CAKE

Best Pina Colada Cake image

Provided by Robert Finney

Categories Cakes

Time 15m

Number Of Ingredients 9

FROSTING
8 oz cool whip
1 c coconut, flaked
20 oz pineapple crushed-drained-juice reserved
CAKE
1 box yellow cake mix - i prefer duncan hines
GLAZE
1 can(s) sweetened condensed milk
1 can(s) coconut cream

Steps:

1. Prepare the frosting by draining the crushed pineapple (reserving the juice) and combining with the cool whip and the coconut(I prefer Bakers Angel Flake) Put in the Fridge.
2. Prepare the glaze by combining the cream of coconut with the sweetened condensed milk in a 4 cup glass measuring container or any other container that you can drizzle out of. NOTE: Cream of coconut is not coconut milk and can be found where other mixed drink mixes are located in your store.
3. Prepare the cake according to the box directions replacing up to 1 cup of water with the reserved pineapple juice and bake in a greased or sprayed 9x13 dish according to the box times for your type of pan.
4. When the cake is done (clean tooth pick deal)poke holes all over(I use the blunt end of a wooden skewer) Drizzle with the glaze starting in the middle and working to the edges and ends stopping occasionally to prevent it from collecting at the sides. When cake is cool spread the whipped topping mixture over the top and refrigerate for at least 6 hrs before serving. Cake is better the next day and keeps up to 10 days if kept covered and refrigerated.