Pina Colada Cake
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1 box yellow cake mix
1 can (14 ounces) Eagle Brand milk
1 can (15 ounces) cream of coconut
2 tablespoons dark rum
1 can (20 ounces) crushed pineapple, juice packed
1 pint whipping cream, sweetened to taste or Cool Whip (8 ounces)
1 bag (12 ounces) shredded coconut
Bake yellow cake in 9x13-inch pan following box directions. While cake is warm, poke holes all over top.
Slowly pour mixture of Eagle Brand milk, cream of coconut and rum over it. Spoon undrained pineapple and juice over the cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream and sprinkle with coconut.
Diane Sharp, Rock Island