Pina Colada Cake No. 1

1. 1

   Prepare cake according to package directions and bake in a 9 x 13-inch cake pan.

2. 2

   (Note: No mention is made of greasing pan, but I would advise doing so.)

3. 3

   While cake is baking, blend condensed milk and cream of coconut in bowl.

4. 4

   As soon as cake is removed from oven, invert onto serving dish and puncture with as many holes as possible, using a fork.

5. 5

   Then pour the milk-cream of coconut mixture into the holes.

6. 6

   Refrigerate the cake.

7. 7

   Next day or when cake is cool, mix thawed coconut with Cool Whip and ice the cake with this.

8. 8

   Return cake to refrigerator until ready to serve.

9. 9

   Refrigerate any leftover cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.