Coco Lopez Pina Colada Cake
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 1 (18 ounce) box yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can coco lopez pina colada nonalcoholic drink mix
- 1 (12 ounce) container Cool Whip Topping
- 1 (6 ounce) package fresh frozen grated coconut, thawed
directions
- Prepare yellow cake mix according to package directions in 13" x 9" pan.
- Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
- Spread can of sweetened condensed milk over top of cake.
- Do this fairly slowly so that it has a chance to soak evenly into the holes.
- Wait 20 minutes.
- Spread the Coco Lopez mix just as you did the condensed milk.
- Wait 20 minutes.
- Spread Cool Whip on top and sprinkle with coconut.
- Enjoy!
- Be sure to refrigerate this cake.
- It doesn't keep at room temperature.
Reviews
-
This cake is YUMMY! I used to make it all the time and couldn't remember how to make it so I took a chance and looked it up here and am so glad I found it. My ingredients were the same but I used white cake instead. PLUS, I combined the condensed milk and the pina colada mix before pouring in the holes. Simple and easy to make! Everyone loves it!
-
Nice exotic cake. Very moist. The taste and texture of this cake is very similiar to my cake recipe of Middle Eastern Coconut Harissa #78772. There is another cake that I melded in with this one to make my cake because they were so similiar and it was Tres Leches Cake with Seasonal Fruit #59323 and it came out great. What I did was added evaporated milk to this recipe .
RECIPE SUBMITTED BY
CCinSC
United States