Mimi Kramer's Pina Colada Cake

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This is my wonderful mother's recipe that we enjoyed for many years, although she has gone to her eternal reward! Hope you enjoy it as much as we did!

Shared by svenetos

Ingredients

1 18.25-oz. pineapple cake mix
1 20-oz. can crushed pineapple
1 15-oz. can cream of coconut
1 8-oz. pkg. whipped topping
1 7-oz. bag coconut

Directions

Bake cake according to instructions on box using a 9x13-inch pan. Do not grease/flour pan. After removing cake from oven, let cool slightly then use a toothpick to poke holes throughout cake. Pour the cream of coconut into the holes so it soaks into the cake. Spread the crushed pineapple over the top of the cake. Spread the whipped topping over the pineapple and cover with coconut. Chill cake several hours before serving. Cover and refrigerate any leftover cake.

Note: To drain pineapple, squeeze it through a strainer so all the juice is totally drained. You can make the cake days several days in advance with the cream of coconut and pineapple on it and then cover and refrigerate it. Then before serving, spread the whipped topping and coconut (otherwise they will dry out somewhat).

This recipe was submitted by Mary Peterson.