Ingredients for Pina Coloda Cake
- Yellow Cake Mix
- Egg
- Oil
- 1 (14 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can cream of coconut
- 1 (20 ounce) can crushed pineapple (optional)
- 1 (8 ounce) container Cool Whip, thawed
- Shredded sweetened coconut, to taste
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How to Make Pina Coloda Cake
- Preheat oven to the temperature specified on your favorite boxed 9x13 inch cake mix.
- Prepare and bake cake according to the package directions in a greased 9x13 inch baking pan.
- While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or a fork.
- In a medium bowl, whisk together 1 (13.5 ounce) can of cream of coconut and 1 (14 ounce) can of sweetened condensed milk until smooth.
- Gradually pour the coconut mixture evenly over the warm cake, allowing it to soak in completely.
- If desired, gently fold in 1 (20 ounce) can of crushed pineapple, reserving about 1/4 cup for garnish.
- Top with 1 (8 ounce) container of thawed Cool Whip.
- Garnish with the reserved crushed pineapple and shredded sweetened coconut to taste.
- Refrigerate for at least 2 hours to allow flavors to meld and the cake to chill completely before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
172g
Fat
75g
Carbs
19g
