Piña Colada Cake

1 yellow cake mix (mix as directed on box)

15.25 oz can crushed pineapple in juice

15 oz can cream of coconut

14 oz can sweetened condensed milk

1 small pkg vanilla pudding

8 oz Cool Whip, thawed

2 cups sweetened coconut flakes, (toasted in oven 350⁰ for 5-7 min)

Prepare cake mix & bake in a 9x13-inch baking dish.

While cake is baking, drain 15.25 oz can crushed pineapple into a bowl (saving the juice).

In a separate bowl, whisk together 15 oz can cream of coconut, 14 oz can sweetened condensed milk, pudding mix & the drained pineapple juice.

Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using the handle of a wooden spoon.

Then pour pudding mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. Refrigerate until cool.

Once cake is completely cooled, top it with drained crushed pineapple.

Then spread 8 ounce

whipped topping evenly on top.

Then sprinkle toasted coconut flakes on top of the Cool Whip.

Slice and serve. Keep cake refrigerated.

Notes:

For the cake mix. you can use white, yellow, pineapple or coconut cake mixes.