I’m thinking of Spring! Mainly because the winter months here in Texas have been rather harsh this year. With Spring around the corner, I am also thinking of recipes that contain coconut (one of my most favorite ingredients). I have fond memories of my birthday month (March) while growing up in Central Texas, my mom would make my favorite bunny-shaped birthday cake and it would be smothered in coconut flakes. Over the years, I have never lost my love for coconut, bunny-shaped birthday cakes or Spring! Now, years later, I have also added ‘chocolate’ to my list of favorites. 🙂 I hope you enjoy this Pina-Colada flavored cake recipe.
Pina-Colada Cake – page 135 of The RV Centennial Cookbook – Celebrating 100 Years of RVing
1 can (15oz.) cream of coconut
1 can (14 oz.) sweetened condensed milk
1 small container of Cool Whip
*shredded coconut, if desired
Bake cake mix as directed. As it bakes, mix the cream of coconut and condensed milk together. Immediately when cake is done, poke holes all over the cake and slowly pour cream of coconut mixture over the top. Put covered cake in the refrigerator and once cooled, spread Cool Whip over the top. *I suggest a generous sprinkling of lightly browned shredded coconut over the Cool Whip topping. You’ll love this RVing favorite that’s easy to make and wonderful to enjoy!
Want to purchase The RV Centennial Cookbook – Celebrating 100 Years of RVING by Evada Cooper? Click Here!