Are you a Piña Colada fan?! If you are then I have the CAKE for you. I love making this Piña Colada Cake in the Spring and Summer. It’s so moist and full of flavor. It’s a classic poke style cake and best to bake the day before and let sit overnight. Oh My!! It’s so delicious. It’s looks like a basic cake until you take your first bite!!! Yummmm! Try it and let me know if you love it!
[recipe title=”Piña Colada Cake” difficulty=”easy”]
[recipe-ingredients]
1 box white cake mix, baked according to package directions- but sub milk for water
1 14 oz can Sweetened Condensed Milk
1 15 oz can Cream of Coconut
1 8 oz Extra Creamy Cool Whip topping
*optional: sweetened flake coconut for garnish
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[recipe-directions]
While cake is cooking mix together condensed milk and cream of coconut in a pourable bowl. When cake is hot out of the oven poke holes with a chop stick or wooden spoon all over. Make small slits all around edges with a knife. The entire cake should have holes. Then pour milk mixture over entire cake, spreading out so every bit of cake is covered. Cover and set in fridge over night. Before serving spread with cool whip and top with coconut if using. Enjoy!!
[/recipe-directions]
[/recipe]
