Pina Colada Cake

Name: Pina Colada Cake
Cuisine: American
Ingredients: "9 x 13" baked yellow cake; 14 oz can sweetened condensed milk; 15 oz can cream of coconut; 20 oz can crushed pineapple, undrained; 12 oz tub Cool Whip; 12 oz package sweetened coconut flakes

Kristi Howell Johnson @KrisJ_1974

My husband loves pineapple so when I found this recipe I knew I had to make it. It has since become a family favorite and is requested for his birthday and Father's Day every year.

Kristi Howell Johnson @KrisJ_1974

My husband loves pineapple so when I found this recipe I knew I had to make it. It has since become a family favorite and is requested for his birthday and Father's Day every year.

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Ingredients

Follow cake box directions

"9 x 13" baked yellow cake
14 ozcan sweetened condensed milk
15 ozcan cream of coconut
20 ozcan crushed pineapple, undrained
12 oztub Cool Whip
12 ozpackage sweetened coconut flakes

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Steps

Follow cake box directions

1

While cake is still hot, punch holes all over it. (I use the end of a wooden spoon)
2

Combine the condensed milk and cream of coconut and slowly spoon over the cake.
3

Next, spoon the pineapple and its juices over the cake.
4

Refrigerate for at least 3 hours, but best if overnight.
5

Before serving, cover with Cool Whip and sprinkle with coconut.