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PINA COLADA CAKE 1 yellow cake mix 1 large can Coco Lopez Coco Cosa coconut cream 1 large can crushed pineapple, undrained 1 can Eagle Brand milk 1 large Cool Whip 1 can flaked coconut 1 jar maraschino cherries 1 c. pecans, chopped Make yellow cake mix as directed and pour into sheet pan. Bake as directed. Then take the end of a wooden spoon and make holes in the cake. Mix coconut cream, Eagle Brand milk and pineapple (use juice, too) together and pour over hot cake. Put in refrigerator and let cool completely. Then top with Cool Whip. Next, sprinkle coconut over top. Now place cherries on top, based on cutting the cake into squares to serve with a cherry on each square. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!