Bake yellow cake
mix
in 9 x 13-inch greased pan.
Mix together 1 can pina colada mix and 1 can condensed milk.
Make holes in cake
while
still
warm
and pour milk mix over cake slowly.
Spread
crushed pineapple (drained) over top.
Spread 1 large
container
Cool Whip mixed with coconut.
Refrigerate 24 hours.
0 minutes.
Spread the Coco Lopez mix just as you did
Combine Sour Cream and Coco Lopez in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin.
Drain crushed pineapple.
Fold crushed pineapple into cream mixture.
Finish with juice from one lemon.
Cover and store refrigerated.
Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good pina colada.
Pour rum to taste in individual glasses then add frozen mix to serve.
Decorate with cherry and pineapple chunks to garnish (optional).
Prepare cake as instructed.
Mix together Coco Lopez and Eagle Brand milk.
When cake is done, while hot, poke holes in it with a fork.
Pour mixture of Coco Lopez and milk over cake.
Let cool. Top with Cool Whip, then
sprinkle frozen coconut over the top.
ake.
Pour 1 can Coco Lopez into all the cake holes
Make and bake cake following directions on box.
While cake is hot, mix condensed milk and Coco Lopez.
Punch holes in cake and pour mixture over cake.
Let cake cool.
Mix coconut and Cool Whip.
Spread over cake.
Keep in refrigerator.
Mix Bisquick, eggs, Coco Lopez, vanilla (Kahlua) and enough milk to make a firm consistency.
Cook pancakes.
Combine Sour Cream and Coco Lopez in a mixing bowl, and mix together gently. Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make sauce too thin.
Drain crushed pineapple.
Fold crushed pineapple into cream mixture.
Finish with juice from one lemon.
Cover and store refrigerated.
Bake cake as directed on box, making sheet cake. Let cake cool. Poke holes all over cake. Pour Coco Lopez over cake. Mix pineapple and condensed milk together and pour over cake. Cover with Cool Whip. Top with coconut and cherries. Cover cake and set in the refrigerator overnight.
Bake
cake from directions on cake mix box.
Use only 3 egg whites.
Use
juice
from
drained\tpineapple
as part of liquid in\tcake.
After
cake
is\tbaked and still warm, poke holes
in cake
and pour over the cake, the can of Coco Lopez and
smooth over.
Put cake in the refrigerator to cool.
Take out the Cool Whip and fold in drained pineapple and coconut if desired; put on cake.
Put cake in refrigerator until ready to eat.
Mix first 6 ingredients.
Bake at 325\u00b0 for 35 minutes.
While cake is hot, punch holes in cake.
Mix Coco Lopez and Eagle Brand milk.
Pour over cake while warm.
Frost with Cool Whip and coconut.
Bake cake as directed; let cool.
Poke holes in cake with the end of a wooden spoon.
Mix Coco Lopez and Eagle Brand together; pour over cake.
Chill.
Mix frozen coconut and Cool Whip together; top the cake.
Bake cake as directed on box.
While cake is baking, mix Coco Lopez and Eagle Brand milk together.
When cake is done, remove and punch holes in cake.
Pour the Coco Lopez and Eagle Brand milk mixture over the cake.
When cake is completely cooled, spread whipped cream on top, then sprinkle coconut over it; refrigerate.
combine the blueberries, pineapple, and pina colada concentrate in a large bowl
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,
Combine pina colada mix, rum and ice in a blender and blend till smooth.
Top with desired amount of grenadine.
Cook cake by directions on package; use 13 x 9-inch pan. While still warm punch holes in cake and pour a can of Eagle Brand milk over cake, then cool and pour 1 cup Coco Lopez over cake. Spread on a large container of Cool Whip.
Sprinkle coconut on top.
Refrigerate.
Combine cake mix, pudding mix, 1/2 cup pina colada mix, rum, oil and eggs in bowl; mix well.
Pour into greased 10-inch Bundt pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Remove to wire rack to cool slightly.
Blend confectioners sugar and 1 to 2 tablespoons pina colada mix in bowl; drizzle over cake.
Yields 16 servings.