I came across this cake in a circular flyer, it is very easy to make, and can be prepared without the rum
Pina Colada Cake
Ingredients
- 1 White cake mix
- 1 can coco lopez cream of coconut (15 1/2 oz)
- 1 can sweetened condensed milk
- 8 oz cool whip
- shredded coconut
- crushed pineapple
*1/4 cup rum
Instructions
- Prepare mix according to package directions, but use 2 eggs instead of 3 eggs. Bake cake according to package directions
- Mix cream of coconut w/ the sweetened condensed milk. Poke holes in cake, and pour the cream of coconut mixture over the cake while it’s still hot. Chill cake. Frost Cake w/ cool whip, and sprinkle on shredded coconut, and top w/ pieces of crushed pineapple. Keep refrigerated until ready to serve.
- *To add rum for adult cake, add the rum to the coconut milk mixture, and prepare according to the directions
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