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Pina Colada Cake

The.Southerner's picture
Ingredients
  Yellow cake mix 18 1⁄4 Ounce (1 Box)
  Sweetened condensed milk 14 Ounce (1 Can)
  Coconut cream 4 Ounce (From A 15 Ounce Can Of Coco Lopez)
  Rum 2 Tablespoon
  Coconut shreds 7 Ounce (1 Large Can / Bag)
  Cool whip 16 Ounce (1 Large Container)
Directions

Preheat oven to 350°.
Grease and flour pan.
Bake cake according to package directions.
Remove from oven and prick top of cake with toothpick.
Spoon milk over warm cake.
Mix cream of coconut and rum; pour over cake.
Let cool and refrigerate covered.
Before serving, spread Cool Whip over top of cake and sprinkle with coconut.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Feel: 
Cool
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday, Kids
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
3.9
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5861 Calories from Fat 2185

% Daily Value*

Total Fat 242 g373.1%

Saturated Fat 191.2 g956.2%

Trans Fat 0 g

Cholesterol 134.9 mg45%

Sodium 3825 mg159.4%

Total Carbohydrates 815 g271.5%

Dietary Fiber 30.1 g120.3%

Sugars 602.7 g

Protein 63 g126.7%

Vitamin A 21.2% Vitamin C 28.1%

Calcium 115.9% Iron 32%

*Based on a 2000 Calorie diet

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Pina Colada Cake Recipe