I've had this recipe 40 years. The first time I had it a coworker made it. I fell in love. She shared the recipe. It is an original recipe, I think, from the back of the Coco Lopez Creme of Coconut can. They don't have it on there anymore. Just want to give credit where credit is due. I've never seen this recipe anywhere else. I was making it from memory, but forgot one of the ingredients, but it still turned out so good. I fixed it so it is included in the recipe.
I made this a double layer today but usually do a 13 x 9. I also added extra pecans to the icing, but don't usually do that.
just a note. This recipe DOES NOT have pineapple in it. Neither does it have rum. So I don't know why they named it Pina Colada, unless because it used the Coco Lopez in it. I cannot help that it doesn't have pineapple!!! It was named that long, long ago. lol So, please I don't have the answer for it but if you decide to add pineapple...or if you even want to add rum.......if you feel that would make it deserve the name better.
do it at your own risk cause I don't know how it will effect the recipe. Public Service Announcement!!!! Thanks and ya'll have a great day!!! Now let's bake!
Ingredients
1 white cake mix (I prefer Duncan Hines)
3 eggs
1 cup water (or what the cake mix calls for)
8 oz sour cream (also oil replacement)
1-15 oz can Coco Lopez Cream of Coconut (replaces oil) stirred well and divided
Coconut, 1 cup or so
Chopped pecans, half cup
4 oz. cream cheese. (I've been know to use the whole block just to keep from putting it back in the fridge!)
4 cups powdered sugar
Directions
Heat oven to 350.
Put cake mix, water, 3 eggs, 8 oz sour cream and 10 oz of Coco Lopez together. Mix well. About 4 minutes. Spray a 13 x 9 pan with Pam or other cooking spray. Put 1/2 cup of coconut in bottom of pan, then sprinkle chopped pecans over coconut. Pour cake mixture over top and bake for 30 minutes or so, whatever your cake mix tells you for a 13 x 9 pan. Cool, then turn out onto a sheet cake cake plate. Cool completely.
Icing
Mix 4 oz. cream cheese, rest of Coco Lopez (5 oz.) in a mixing bowl. Add 4 cups powered sugar. Mix well, pour over cooled cake and spread. Sprinkle rest of coconut over top and sides using more coconut if needed. Can add chopped pecans to icing if desired..Looking for simple and fast recipes? I’ve created a group just for you! Join us and try out classic dishes that will brighten your day!