Pina Colada Cake Recipe
1 box Yellow cake mix with pudding in batter
half-and-half as needed instead of water in the cake mix
14 oz can sweetened condensed milk
1 can cream of coconut
12 oz. container cool whip or other non-dairy whipped topping
coconut as desired (you can color it or toast it)
1 flexible straw (to use to poke the cake)
INSTRUCTIONS
Bake one yellow cake mix with pudding as directed for a 9×13” baking pan, except substitute half-and-half for the water in the recipe.
As soon as cake comes from oven, poke holes about every two inches apart throughout the cake with a straw.
Pour a can of condensed milk over top, spreading so every hole is filled.
Let sit for 10 minutes.
Poke more holes in the cake and pour a can of cream of coconut over top.
Cool cake completely.
Spread a 12-or 16-oz container of cool whip over top, then sprinkle with coconut on top as desired.
Refrigerate.
RECIPE NOTES
NOTE: I only had regular cake mix on hand, so I used that and a box of instant vanilla pudding mix.
NOTE: I substituted half-and-half for the water in the recipe on the back of the box for richer cake.
NOTE: You can usually find Cream of Coconut in the section of the store where they sell Daiquiri mixes and other liqueurs, though there is no alcoholic content in it. Be sure to shake or stir the can really well before pouring over the top as it settles to the bottom easily.
NOTE: During holiday seasons I color the coconut in red and green.
NOTE: You CANNOT substitute coconut milk for the cream of coconut in this recipe.
NOTE: To make the original cake I used the cake mix, half-and-half, eggs and butter according to the package directions. Some cake mixes call for oil but I used butter instead.
NOTE: If desired, you can add a can of crushed pineapple to the cake before you spread it with Cool Whip.
