Zach's birthday was last week and I was secretly jumping for joy when he requested a pina colada cake. Pictures absolutely do not do this delicious cake justice; it is incredibly rich and has the consistency of a tres leches cake. The moist, rich flavor is achieved by poking holes in the top of the cake and letting Cream de Coconut and Eagle Brand Milk seep into the cake. Calories per bite is probably off the charts but it's totally worth it.
Y'all know I'm all about the easy recipes and this one definitely falls into that category. Just don't tell Zach because he thinks I poured my heart and soul into this thing. I mean I did, just without a whole lotta thought. Sometimes that's when I do my best work.
This cake is oozy-gooey and oh so rich; I struggle to find the words to describe just how yummy it is. Think of a pina colada in cake form loaded with whipped cream on top and that's basically what this indulgence is. Aka heaven.
Pillsbury white cake mix with pudding
1 lb. Cool Whip
1/3 cup Crisco oil
1 cup water
1 can Eagle Brand condensed milk
1 can "creme de coconut" (found in the mixed drinks section)
Prepare cake mix as directed. After baking, poke holes with fork in cake (we used a knife...whatever does the trick). Combine Eagle Brand milk and creme de coconut; pour over cake. Refrigerate for 2 hours. Spread Cool Whip on cake. (optional: sprinkle flake coconut on top for a pretty touch)
dish towel from Francesca's here
Bear and I are still in Sweetwater visiting family and we're loving getting to see everyone. Bear met his new cousin yesterday and he was over the moon; pretty sure he asked "Can I hold Baby Zoh-wee (Zollie) again one more time?" seventy-nine times. He told my Mom last night that Baby Zollie is his "brother cousin" and we were all surprised with how well he did with his eight week old (precious) cousin. Good big brother practice for, you know, a million years from now. ;)
Sending big hugs your way on this gorgeous Tuesday!