For Patti . . .
Pina Colada Cake
1 box yellow cake mix
or homemade yellow cake
1 can coconut milk
1 can sweetened condensed milk
1 lg can (drained) crushed pineapple; reserve liquid
1 container cool whip
1 cup shredded coconut
1/4 cup crushed pecans
Bake cake according to directions.
While its baking, combine the coconut milk
& sweetened condensed milk together.
As soon as the cake is done and sitting on the
cooling rack, poke holes all over the cake.
I used a chop stick.
Pour the milk mixture all over the cake.
Then spread on the pineapple.
Add a few tablespoons of the pineapple juice you
drained all over the cake too.
Let cake COOL!
While its cooling mix together the cool whip
and shredded coconut.
Once cake is cool, spread on the cool whip.
Sprinkle on the pecans and put in the fridge.
This cake is to be kept cold and eaten cold.
It is very good. I was pleasantly surprised.
Light, refreshing and melt in your mouth good.
I love how its not to sweet, just enough sweet.