Mix cake mix as directed.
Add pineapple and one can of coconut.
Bake at 350\u00b0 about 35 minutes.
When cool, punch holes in cake with a fork and pour cream of pina colada coconut milk over cake.
Top with Cool Whip and another can of coconut on top of Cool Whip.
Bake yellow cake mix with pudding in oblong pan according to directions.
While warm, pierce with a fork.
Mix Eagle Brand milk and pina colada mix.
Pour over warm cake.
Frost with Cool Whip and top with coconut. Refrigerate.
For the Sponge Cake:
1. Preheat oven to
br>While the cake is baking, combine the pina colada mix and sweetened
While cake is hot, mix pina colada and Eagle Brand milk together and punch holes in cake with toothpick; pour over cake very slowly so it can soak in.
Use only half on this or it will be too soggy.
Cool in refrigerator, then ice with Cool Whip and sprinkle coconut on top.
Keep refrigerated.
ddition. Add vanilla extract and coconut flavoring and mix. Combine all
Mix the cake mix, pudding mix, 1/4 cup of toasted coconut, 1
combine the blueberries, pineapple, and pina colada concentrate in a large bowl
Bake cake in a 13 x 9 pan as directed on box.
As soon as you remove it from the oven, take a fork and make slots every inch on the cake.
Pour pina colada mix over entire cake and follow with the condensed milk.
Put in the refrigerator to cool.
Later, spread the Cool Whip over the cake and then sprinkle coconut over it.
Keep refrigerated in pan.
This is wonderful!!
Mix cake according to directions.
While cake is baking, mix together condensed milk and pina colada.
While cake is still warm, punch holes, with a spoon handle, every 1 to 1 1/2-inches over cake.
Drizzle milk and pina colada mixture over top, filling holes.
Repeat.
Spread whipped cream over the cake and sprinkle with coconut.
Bake cake as directed on box.
Take out of pans to cool.
Mix milk and pina colada mix.
Poke holes in cake and pour mixture over cake while cake is still warm.
When cool, put together with Cool Whip and coconut.
Keep refrigerated until ready to eat.
Bake cake as directed on box for a 9 x 13 inch cake.
As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
Chill overnight.
Before serving, frost with whipped dessert topping (Cool Whip (TM) ) and sprinkle with coconut.
Combine milk, pina colada mix, and pineapple juice.
Add puddings and beat for 5 minutes. Fold in pineapple, coconut, and whipped topping.
Chill for several hours.
Can garnish each serving with pineapple chunks and maraschino cherries.
Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a
Prepare cake mix according to directions on box. Bake in a 9 x 13 x 2-inch pan. While cake is still warm, poke holes in it. Pour pina colada mix very slowly over cake until all liquid is absorbed. Repeat with Eagle Brand milk. Cover with Cool Whip. Sprinkle with coconut. Refrigerate.
Cook cake by directions on box.
Poke holes in top of cake when done.
Pour milk and pina colada mix over cake.
Top with Cool Whip.
Sprinkle coconut over Cool Whip.
Bake yellow cake mix in greased and floured sheet pan.
Leave in pan.
Cool.
Punch holes with fork.
Mix milk and creme of coconut pina colada and pour over cake.
Mix frozen coconut and Cool Whip and top cake.
Chill.
Preheat oven to 350\u00b0.
Place oil in 9 x 13-inch pan.
Add cake mix, eggs and water.
Stir with fork (mix will be lumpy).
Add 1 cup coconut.
Bake in oven for 25 minutes.
Punch holes in cake with fork.
Pour pina colada mix or cream of coconut over cake. Let cool.
Ice with Cool Whip.
Top with coconut.
Keep refrigerated.
Prepare cake mix according to directions on box for 3-layer cake.
Bake and cool completely.
Mix sugar and water in saucepan. Bring to a boil and let simmer 10 minutes; add pina colada drink mix and let cool. Stack cake with pina colada mixture, then cool whip and coconut until all layers are stacked. When all are stacked, frost outside of cake with cool whip, sprinkle with coconut.
Decorate with cherries. Refrigerate before serving. You will also want to refrigerate all leftovers.
Prepare cake according to directions on box, adding a package of Dream Whip to cake mix. Bake cake according to package directions. ln mixing bowl, combine condensed milk and pina colada mix. After removing cake from oven, punch holes in cake while it is still hot. Pour the condensed milk and pina colada mix over the hot cake. Refrigerate cake until cool. Spread Cool Whip on top of cooled cake and top with coconut.