Pina Colada Cake

Published 5:00 pm Thursday, March 21, 2013

1 can cream of coconut (Coco Lopez)

1 can sweetened condensed milk

1 small can crushed pineapple, partially drained

1 8 ounce carton cool whip

Coconut

Maraschino cherries

Prepare cake mix as directed and bake in 9×13 inch pan. While hot, punch holes in top with a fork. Spread on cake, cream of coconut, sweetened condensed milk and partially drained pineapple. Cool.

Spread top with entire carton of cool whip.

Sprinkle green tinted coconut for Easter grass, maraschino cherries and add Easter decorations of choice.

Catherine Wattigny, New Iberia