Pina colada cake
Pina colada cake
Ingredients/Components
- shredded coconut - 1/2 c
- frozen whipped topping, thawed - 8 oz
- yellow cake mix - 1 pkg
- rum flavoring - 2 tsp
- can crushed pineapple undrained - 1 oz
- toasted coconut - 1 item
How to make pina colada cake:
Prepare cake according to directions, except use pineapple in place of water. Stir shredded coconut and rum flavoring into batter. Pour into two greased 8-inch round cake pans or a 9 x 13-inch pan. Bake at 350° according to package. Cool. Top with whipped topping and toasted coconut or frost as desired.Widow of Pastor Arthur Beadle, who served Galien, 1974 to 1976.
Recipe categories: Desserts, Cakes, Coconut.
Rating:
Related ingredients:
sugar, sifted flour, peanut butter, white sugar, soft shortening, margarine 1 stick, small box pistachio pudding, shortening part butter or margarine, large can crushed pineapple not heavy syrup, bite size pretzels, crushed
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