Sunday, June 28, 2009

On My Hearth: Pina Colada Coconut Cake

To end our vacation on a festive note, we'll be tossing some burgers & dogs (veggie and "real") on the grill today, making this deeelicious cake for dessert! Since I have all the ingredients on hand and the cake mix was BOGO, it'll be a frugal treat as well!

And for Happy Hour, I'll be cranking up the blender with a Pina Colada Freeze, yummy!


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

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.

Serving Size: 12.

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