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Pina Colada Cake

Submitted by: Maggie Oravec of Johnstown, PA | Date Added: 16 Nov 2009
Listed in: Desserts

Cake and Frosting:

1 package (1 # 2.25) yellow cake mix (Duncan Hines)

1 cup milk

3 eggs

1/3 cup "Canola" oil

Filling:

1 can (15 oz) cream of coconut

1 tbsp + 1 tsp cornstarch

1 can (20 oz) crushed pineapple (drained)

2/3 cup sweetened flaked coconut (toasted)

Frosting:

1/3 cup Malibu Coconut Rum

1/2 cup 5 flaked coconut, toasted

1 container 8 oz whipped topping

Additional coconut for top of cake

Bake cake 350 degrees, 3 9 inch round cake pans.

Cool, add filling.

Cook cornstarch to simmer, add coconut with 1 tbsp water.

Stir into cream of coconut, pineapple and rum.

Bring to boil, thick.

Cool in refrigerator, 2 hours.

Frost cake.

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