A ‘cake-mix-easy’, fix-it-up and call it’homemade’, pineapple and coconut cake with matching frosting.
Recipe: Piña ColadaCake
1 (18.25-ounce) package white cake mix
1 cup sour cream
3 large eggs
1/4 cup vegetable oil
1 (15-ounce) can cream of coconut
2 tablespoons pineapple liqueur, optionalPiña Colada Frosting:2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (8-ounce) can crushed pineapple, drained well*, juice reserved
1 tablespoon pineapple juice
Makes 12 servings.
*Drain pineapple very well. Squeeze outexcess juice before adding to powdered sugar.
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