PINA COLADA CAKE RECIPE - (4.4/5)

Pina Colada Cake Recipe - (4.4/5) image

Provided by á-17861

Number Of Ingredients 12

Ingredients

to cake is so moist because of the glaze that is added to it.
to it manages to not taste heavy at all. It tastes so tropical and absolutely scrumptious. I hope you'll give it a try!
It has all the flavors of that yummy mixed drink (minus the alcohol).
to to you'd like, you could certainly add a bit of rum extract to it but I'm feeding a little guy and I'm thinking he doesn't need to know what rum tastes like at his age.
Ingredients
1 1 1 box butter recipe cake mix
to needed to make cake (softened butter, eggs, water)
1 1 oz.) can 1 (15 oz.) can Cream of Coconut (not coconut milk)
1 1 oz.) can 1 (14 oz.) can sweetened condensed milk
1 1 oz.) can 1 (15.25 oz.) can crushed pineapple in juice
1 1 oz.) tub 1 (8 oz.) tub frozen whipped topping, thawed
sweetened coconut flakes, for topping

Steps:

Directions Prepare butter cake according to package directions. While cake is baking, drain crushed pineapple into a bowl (saving the juice). In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice. When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it's really important that you whisk this mixture so you get it combined and get most of the lumps out. Once combined, mixture will be thin. Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using a fork or other similar size utensil. Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. Once cake is completely cooled, top it with crushed pineapple. Then spread Cool Whip on top.Then sprinkle shredded coconut on top of the Cool Whip. (You can toast your shredded coconut if you like) And serve! This cake needs to be kept refrigerated. Make sure you cover it with some plastic wrap or a lid as well. Prepare butter cake according to package directions. While cake is baking, drain crushed pineapple into a bowl (saving the juice). In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice. When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it's really important that you whisk this mixture so you get it combined and get most of the lumps out. Once combined, mixture will be thin. Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using a fork or other similar size utensil. Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. Once cake is completely cooled, top it with crushed pineapple. Then spread Cool Whip on top.Then sprinkle shredded coconut on top of the Cool Whip. (You can toast your shredded coconut if you like) And serve! This cake needs to be kept refrigerated. Make sure you cover it with some plastic wrap or a lid as well.