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    Pina Colada Cake


    Source of Recipe


    Aunt Saunny

    1 (18.25 ounce) box yellow cake mix
    1 (8 ounce) can crushed pineapple in juice, undrained
    Toasted coconut
    1/2 cup shredded coconut
    2 teaspoons rum flavoring
    8 ounces frozen whipped topping, thawed

    Prepare cake mix as directed, substituting undrained pineapple for
    the water called for on box. Stir shredded coconut and rum flavoring
    into batter. Pour batter into a 13 x 9-inch pan. Bake as directed.
    Cool for 10 minutes.

    Frost cake with whipped topping. Sprinkle with toasted coconut.
    Refrigerate until serving time.
 

 

 

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