Zach got this YUMMY recipe from his mom to bake for my birthday and we ended up making it a couple days late...thank you Momma Lisa! After telling my mom the recipe over the phone she told me that the Pina Colada Cake used to be one of her favorite summer-time sweets to bake too. After hearing that, we knew we had to share!
Pillsbury white cake mix with pudding
1 lb. Cool Whip
1/3 cup Crisco oil
1 cup water
1 can Eagle Brand condensed milk
1 can "creme de coconut"
Prepare cake mix as directed. After baking, poke holes with fork in cake (we used a knife...whatever does the trick). Combine Eagle Brand milk and creme de coconut; pour over cake. Refrigerate for 2 hours. Spread Cool Whip on cake. (optional: sprinkle flake coconut on top for a pretty touch)