Pina Colada Cake

By Hester

Ingredients

• 18 1/4 ounces pineapple cake mix (it's one regular sized box. Duncan Hines makes a good one, or you can substitute yellow cake mix)
• 1 -3 egg (according to cake mix box directions)
• 1/2 cup butter (according to cake mix box directions) or 1/2 cup oil (according to cake mix box directions)
• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can crushed pineapple
• 1 (8 ounce) container Cool Whip Free
• 1 1/2 cups shredded coconut

Details

Servings 20

Preparation

Step 1

1 Bake cake according to directions in 9x13" baking dish or bundt pan.

2 Mix coconut milk and condensed milk together.

3 When cake is fully baked, use wooden spoon handle to poke holes in top of cake.

4 Pour milk mixture in holes & on top of cake.

5 Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.

6 Let cake cool.

7 Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.

8 Refrigerate 2-3 hours before serving.