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Don't just say it, bake it.™

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Pina Colada Cake

April Makerney Recipe shared by:
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This cake is extremely easy and a big hit every time I make it.

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Ingredients

  • 1 yellow cake mix
  • 1 can sweetened condensed milk
  • 1 can cream of coconut
  • 8 oz. cool whip
  • coconut (toasted, if desired)

Baking Instructions

  1. Prepare cake in a 9 x 13 as directed.
  2. As soon as you take the cake out of the oven, poke holes in the cake with the handle of a wooden spoon.
  3. Immediately pour the sweetened condensed milk and cream of coconut over the hot cake, spreading a little if needed.
  4. Let cool completely.
  5. Top with cool whip.
  6. Sprinkle top with coconut.
  7. Chill thoroughly and keep stored in the refrigerator.

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Tips

Always freeze and toast nuts

Always freeze and toast nuts

Nuts stay fresh longer when stored in the freezer. Before using them in a recipe I always toast them in the over, 350 degrees for about 5 to 10 minutes just keep an eye on them and stir them a few times so they don't burn. The 5 to 10 minutes if for FROZEN nuts. If they are not frozen it may only take a few minutes. The heat helps to release the oil in the nuts which results in more flavor for your baked goods.


Cheesecake - Prevent Cracking

Cheesecake - Prevent Cracking

Gently beat the filling after you add the eggs and stir in the remaining ingredients by hand. Vigorous beating will allow too much air which may cause the cheesecake to puff up, then fall and crack. As a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a knife for this purpose may cause the knife hole to grow into a large crack. Also, set a minute timer for the exact cooling time recommended in the recipe.





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