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.
combine the blueberries, pineapple, and pina colada concentrate in a large bowl
Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a
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.
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.
Mix cake mix, pudding, eggs, milk and oil in mixer.
Bake at 350\u00b0 for 30 minutes in a 13 x 9-inch pan.
Punch holes in cake as soon as it comes out of the oven.
Mix Eagle Brand milk and pina colada and pour over cake.
Frost top with Cool Whip and coconut. Keep refrigerated if it is humid.
egrees Fahrenheit.
2. Melt coconut oil in the microwave in
aking, combine the pina colada mix and sweetened condensed milk in a bowl
art base, melt chocolate and coconut oil over low heat. Add
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.
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.
Make a white cake.
Immediately punch holes in cake.
Pour one can of condensed milk and 1/2 can pina colada mix over it. Let set overnight.
When ready to serve, cover with Cool Whip and sprinkle on frozen coconut.
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.
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.
Cook cake mix according to directions on box.
Cool; punch holes in cake with a fork.
Pour Eagle Brand milk and cream of coconut pina colada mix over cake.
(If desired, put strawberries on top of cake and then cover with Cool Whip and sprinkle coconut on top.)
Refrigerate.
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.
1/4 cup of toasted coconut, 1/3 cup oil, eggs
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.
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.