PINA COLADA CAKE|
1 yellow cake mix
1 large can Coco Lopez Coco
Cosa coconut cream
1 large can crushed pineapple,
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.
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