PIñA COLADA CAKE

So I had some “Master of Mixes” Piña Colada mix leftover in the fridge.  I don’t know how long that stuff lasts but I didn’t want it to go bad so had to think of something to use it for.  There are only so many Piña Coladas a person can drink.

½ cup butter flavored Crisco

2 cups sugar, divided

2 eggs

1 Tbsp vanilla

3 tsp baking powder

2½ cups all purpose flour

2 cups Master of Mixes Piña Colada mix, divided

2 cups whipped cream

2-3 cups coconut

Cream together 1½ cup sugar and shortening until fluffy; add eggs and vanilla and beat well.  Combine flour and baking powder together in small bowl; add to creamed mixture alternately with 1 cup Piña Colada mix.  Once all ingredients are well blended, continue to beat on medium for about 2-3 minutes.  Pour into 9x13 greased and lightly floured pan.  Bake 350º for 30-35 minutes or until toothpick inserted in center comes out clean.

Fork holes all through top of cake while still hot; pour 1 cup Piña Colada mix over top.  Sprinkle with 1-1½ cups coconut; let cool completely.  Spread whipped cream over top (be sure to share the spatula with the dog after) and sprinkle with toasted coconut.  (To toast coconut, spread on cookie sheet and place in preheated 350º oven for 10 minutes, stirring every 2-3 minutes.)  Place cake in fridge and chill for 2-4 hours before serving… the longer it chills in fridge the better it is.

© Crackerberries 2011