Poked Pina Colada Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix with pudding*
• 16 ounces pina colada mix
• 1 (14 ounce) can sweetened condensed milk
• 8 ounces Cool whip
• Shredded coconut

Instructions

1. Prepare cake mix according to package directions for 9 x 13-inch cake.
2. While cake is baking, combine pina colada mix and sweetened condensed milk. Stir well.
3. After cake has baked, and while still hot, punch holes in cake with handle of wooden spoon. Pour mixture over cake.
4. Allow cake to cool completely.
5. After cake has cooled, top with Cool Whip and sprinkle desired amount of coconut over top of Cool Whip.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Poked Pina Colada Cake is good with toasted coconut also. Or try some coconut over cake before topping with Cool Whip with additional on top of Cool Whip.