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Piña Colada Cake
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Submitted By: Carol37122@aol.com
Serves: 12-18
Prep. Time:

9" X 13" baked yellow cake
14 oz. can sweetened condensed milk
15 oz. can cream of coconut
20 oz. can crushed pineapple - un-drained
12 oz. tub Cool Whip
12 oz. package sweetened coconut flakes

Ingredients at Firehouse Pantry

-While cake is still hot, punch holes all over it.
-Combine the condensed milk and cream of coconut and slowly spoon over the cake.
-Spoon the pineapple and its juices over the cake.
-Refrigerate 3 hours or overnight.
-Before serving, cover with Cool Whip
® and sprinkle with coconut.

(2) Visitor Comments:

  • I make the cake with the same ingredients, however, with a twist. I drain teh pineapple and use the juice in the cake mix instead of the water. Then i stir in about 3/4 of the can of pineapple into the the cake mix and bake. The eagle brand and cream of coconut i do the same. for the Frosting i use the cool whip with the remainder of the pineapple and then top with the coconut. A hit every time.

  • I made the cake for my son's birthday this week, but the combination of the condensed milk with the cream of coconut was overwhelming too sweet for our family. We could not eat the cake.

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