This is a twist on the traditional coconut cake.  The Pina Colada Cake is a staple at most of our summer backyard picnics.

Using a standard white cake mix (I use the one with pudding added) mix it up according to the directions but stir in 1 cup of sweetened coconut.  Bake at 350 degrees in a 13 x 9 pan.

When the cake comes out of the oven pour the cream of coconut over the warm cake.  Let cool.

Make vanilla pudding according to the package directions.  Pour the pudding over the top of the cooled cake.  For the frosting combine one tub of Cool Whip with 1/2 cup of coconut.

Ingredients:

White Cake mix (one with pudding already in the mix)

1 Box Vanilla pudding mix

1 cup Coconut

1 can cream of coconut

Frosting:

1 tub Cool Whip

1/2 cup coconut