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    Pina Colada Coconut Cake


    Source of Recipe


    Exported from MasterCook

    List of Ingredients




    18 1/2 ounces white cake mix
    3/4 cup pina colada mixer
    2 cups sour cream
    2 cups powdered sugar
    8 ounces Cool Whip® -- thawed
    7 ounces coconut -- grated

    Recipe



    Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.

    Fill and frost cake. Garnish - cover top and sides with remaining coconut.
    wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.
 

 

 

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