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Pina Colada Cake

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Serves : 12-18
Prep. Time : 3:20

(1) 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

-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.

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