Nana’s Piña Colada Cake


  • 1 box of white cake mix
  • 1/4 cup Vegetable Oil
  • 1-1/2 cups Water
  • 2 Eggs
  • 2 cups Shredded Coconut (1/2 in cake and half for topping)
  • 15oz. Cream of Coconut
  • 1 large container of Cool Whip


Preheat oven to 325 degrees for glass cake dishes and at 350 degrees for other cake pans. Grease and flour cake pan of choice. Mix together ingredients other than 1 cup of the shredded coconut and the Cool Whip for the frosting. Beat for 2 minutes. Pour into cake pan. Bake for 30 minutes or until done. Remove cake from oven and let cool. With a fork, make a bunch of holes in the top of the cake. Pour the Cream of Coconut on top of cooled cake slowly until it absorbs.

For Frosting: Combine Cool Whip and remaining cup of coconut and enjoy!



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