Piña Colada Cake
This Piña Colada Cake is bursting with coconut and pineapple. The topping on this cake is to die for! It is the perfect summer dessert!
Prepare cake mix according to box directions for 9x13 glass baking dish.
Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
Combine sweetened condensed milk and cream of coconut until well mixed.
Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes.
Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight).
Remove cake from refrigerator.
Drain crushed pineapple and spread evenly over the top of the cake.
Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
Cover and refrigerate until ready to serve.
Calories: 343kcal | Carbohydrates: 65g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 356mg | Potassium: 238mg | Fiber: 2g | Sugar: 45g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 215mg | Iron: 1mg