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Coco Lopez Pina Colada Cake

Coco Lopez Pina Colada Cake Recipe

A very light and moist desert. Makes you want to say Ole!
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert, Easy, Kid-Friendly, Weeknight
Prep Time: 20 minutes
Cook Time: 30 minutes
Calories: 664.6kcal

Ingredients

  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can coco lopez pina colada nonalcoholic drink mix
  • 1 (12 ounce) container Cool Whip Topping
  • 1 (6 ounce) package fresh frozen grated coconut, thawed

Instructions

  • Prepare yellow cake mix according to package directions in 13" x 9" pan.
  • Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
  • Spread can of sweetened condensed milk over top of cake.
  • Do this fairly slowly so that it has a chance to soak evenly into the holes.
  • Wait 20 minutes.
  • Spread the Coco Lopez mix just as you did the condensed milk.
  • Wait 20 minutes.
  • Spread Cool Whip on top and sprinkle with coconut.
  • Enjoy!
  • Be sure to refrigerate this cake.
  • It doesn't keep at room temperature.

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Nutrition

Serving: 163g | Calories: 664.6kcal | Carbohydrates: 66.6g | Protein: 9.2g | Fat: 41.8g | Saturated Fat: 22.1g | Cholesterol: 117.3mg | Sodium: 427.9mg | Fiber: 3.3g | Sugar: 45.1g