Pina Colada Cake

Course : Cakes
Serves: 10
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1 package pineapple cake mix
16 ounces can of crushed pineapple -- drained
1 1/2 cups water -- (replace part of this liquid drained from pineapple)
2 large eggs -- beaten
1 large can of coconut
1/4 cup oil
16 ounces can cream of coconut
1 large ctn cool whip -- thawed

Preparation / Directions:

Grease 9X13-inch baking dish. Pour oil, cake mix, 1/2 of the can of crushed pineapple, liquid (water/juice), eggs, and 1/2 the can of coconut. Mixture will be lumpy and runny. Bake at 350 degrees for 30 minutes. Remove from oven and punch holes in top while hot. Pour can of cream of coconut over entire cake while warm. Let cake cool completely. Mix together: 1/2 can of coconut, 1/2 can of drained crushed pineapple, and Cool Whip. Spread over top of cake.


Nutritional Information:

407 Calories (kcal); 28g Total Fat; (58% calories from fat); 3g Protein; 41g Carbohydrate; 37mg Cholesterol; 45mg Sodium

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