Pina Colada Cake

written by The Recipe Exchange | November 16, 2014

Ingredients

9″ X 13″ baked yellow cake
14 oz. can sweetened condensed milk
15 oz. can cream of coconut
20 oz. can crushed pineapple – un-drained
12 oz. tub Cool Whip®
12 oz. package sweetened coconut flakes

Directions

While cake is still hot, punch holes all over it.

Combine the condensed milk and cream of coconut and slowly spoon over the cake.

Spoon the pineapple and its juices over the cake.

Refrigerate 3 hours or overnight.

Before serving, cover with Cool Whip® and sprinkle with coconut.