Nana’s Piña Colada Cake

Ingredients:

  • 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

Directions:

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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