How to make it

  • Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.Fill and frost cake. Garnish - cover top and sides with remaining coconut.
  • Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.
  • Serving Size: 12.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    Can't wait to try this cake out. It sounds delicious. Thanks & 5 forks
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    " It was excellent "
    sandygalesmith ate it and said...
    I remembered an friend of mine used to make this.It is very good.
    Was this review helpful? Yes Flag

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