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Pouring smooth cream cheese and Coco Lopez icing over a white cake

Original Pina Colada Cake

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Ingredients Method

Ingredients
  

  • 1 white cake mix Duncan Hines preferred
  • 3 large eggs
  • 1 cup water or per box instructions
  • 8 oz sour cream
  • 15 oz can Coco Lopez Cream of Coconut divided: 10 oz and 5 oz
  • 1 cup shredded coconut plus extra for topping
  • 1/2 cup chopped pecans
  • 4-8 oz cream cheese softened
  • 4 cups powdered sugar

Method
 

  1. Preheat oven to 350°F. Spray a 13x9 pan with cooking spray.
  2. Sprinkle 1/2 cup coconut and 1/2 cup pecans into the bottom of the pan.
  3. Mix cake mix, water, eggs, sour cream, and 10 oz Coco Lopez for 4 minutes.
  4. Pour batter over the nuts/coconut and bake for 30 minutes (or per box directions).
  5. Cool slightly, then flip onto a cake plate. Cool completely.
  6. For icing: Mix cream cheese and the remaining 5 oz Coco Lopez until smooth.
  7. Gradually beat in powdered sugar until creamy.
  8. Spread icing over the cooled cake and top with extra coconut and pecans.