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Pina Colada Cake Recipe
|Yellow cake mix||18 1⁄4 Ounce (1 Box)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Coconut cream||4 Ounce (From A 15 Ounce Can Of Coco Lopez)|
|Coconut shreds||7 Ounce (1 Large Can / Bag)|
|Cool whip||16 Ounce (1 Large Container)|
Serving size: Complete recipe
Calories 5861 Calories from Fat 2185
% Daily Value*
Total Fat 242 g373.1%
Saturated Fat 191.2 g956.2%
Trans Fat 0 g
Cholesterol 134.9 mg
Sodium 3825 mg159.4%
Total Carbohydrates 815 g271.5%
Dietary Fiber 30.1 g120.3%
Sugars 602.7 g
Protein 63 g126.7%
Vitamin A 21.2% Vitamin C 28.1%
Calcium 115.9% Iron 32%
*Based on a 2000 Calorie diet
Grease and flour pan.
Bake cake according to package directions.
Remove from oven and prick top of cake with toothpick.
Spoon milk over warm cake.
Mix cream of coconut and rum; pour over cake.
Let cool and refrigerate covered.
Before serving, spread Cool Whip over top of cake and sprinkle with coconut.