How to make it

  • Bake cake according to package directions. Cool.
  • Punch holes in cake layers with toothpick or scewer and slowly drizzle cream of coconut and Pinna coloda over layers.
  • Mix together Cool Whip, Sour Cream and all but about 1/2 cup of the coconut. Ice cake and sprinkle with *reserved coconut.
  • *I like to toast the reserved coconut cause I think it makes the cake look so pretty.
  • Note: This cake can be eaten right away, but is much better if kept in the frige. two or three days.

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