For the Sponge Cake:
1.
Goudas Pina Colada in a large bowl and mix at low speed for 1
standing ridge; place in freezer for 15 minutes.
Preheat oven
ogether Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a
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.
he prepared cake mix in a 9x13\" pan, per instructions on
Combine pina colada mix, rum and ice in a blender and blend till smooth.
Top with desired amount of grenadine.
Follow directions for high altitude on cake mix.
In a large mixing bowl mix pina colada mix, 1/2 cup rum, oil and eggs.
Blend well.
Beat at medium speed for 2 minutes.
Fold in coconut.
Pour into well-greased and floured 2 x 9 x 13-inch pan.
Shake out excess flour.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool 15 minutes in pan.
Then invert to cool on rack.
Soften sherbet.
Blend in 1/2 cup rum.
Fold in pineapple and freeze.
Serve atop cake slices.
Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy.
Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.
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.
In a saucepan sprinkle gelatin into Pina Colada Mix and heat stirring to simmer (or place in a microwave safe bowl and heat on HIGH 30 seconds, stirring once).
Add rum.
Chill in freezer 10 minutes.
Beat mixture until smooth.
Fold half of the whipped cream into the Pina Colada Mix and then place in crust.
Chill until firm, about 2 hours.
Serve: Topped with remaining whipped cream and garnished with cherries and/or pineapple if desired.
Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan and drizzle with melted butter.
Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.
Prepare and cook yellow cake as directed on box in a 13 x 9-inch pan.
Let cool a little.
While still warm, mix together pina colada mix and condensed milk.
Punch holes in warm cake and pour mixture over it.
(It looks awful, but just wait.)
Put in refrigerator and let cool for 30 minutes.
Top with Cool Whip and then sprinkle with coconut.
Refrigerate for 2 hours and serve.
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.
aking soda, set aside. In a large bowl, cream together the
25 degrees. Grease and flour a tube or Bundt pan. Cream
Bake cake mix in a 9 x 13-inch pan at 350\u00b0 according to the package directions.
While cake is still hot, punch holes in it with a knife or fork. Pour condensed milk and pina colada mixture over cake. Cool for 2 hours.
Spread Cool Whip and top with coconut. Keep refrigerated.
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.
Preheat oven to 350\u00b0.
Blend cake mix, pudding, egg whites, oil, water and rum.
Beat 2 minutes at medium speed.
Fold in coconut.
Bake in a greased 9 x 13-inch pan at least 2 inches deep for 30 to 40 minutes.
When done, punch holes in top of cake with fork.
Shake pina colada mix well, then pour over top of cake. Let cool at least 25 minutes before adding topping.
Mix cake and bake as directed on packages for a 9 x 13-inch pan.
While still warm, poke holes with wooden spoon handle throughout the cake.
Mix together pina colada mix and the condensed milk and pour over entire cake.
Let cool completely. Spread Cool Whip over top of cooled cake and sprinkle with coconut and almonds.
Enjoy!