This is also a family heirloom recipe. My mom’s mom’s sister (my great aunt Gene) used to always bring this recipe when she visited (or when she had visitors). She herself rarely ate this because the coconut caused her discomfort. I’m going to admit something that is completely unhealthy: I used to eat slices of this cake with ice cold Coke (or Pepsi). Something about the taste of the two combined is one of those perfect combinations that has never been duplicated.
Gene passed away in 2006, but this recipe (as well of her memories of her) will always live on. She always called this recipe Pina Colada Cake (and I wondered why, as there was no pineapple in it). I think it’s because it uses cream of coconut, an ingredient in several versions of pina coladas.
Note: This recipe uses sweetened condensed milk. Sweetened condensed milk is NOT evaporated milk. It’s that thickened creamy sweet yumminess that could be a dessert all on its own. According to my mom, anything with sweetened condensed milk has to be good. I haven’t found a recipe yet where that aphorism doesn’t hold true. Especially this one.
Coconut Cream Cake AKA Pina Colada Cake
Source: my great-aunt Gene
1 package white cake mix, plus the ingredients to make it, prepared and baked in a 9×13 inch pan
1 small tub Cool Whip
1 small bag sweetened coconut flakes (finely shredded is great!)
1 can cream of coconut (like Coco Lopez)
1 can sweetened condensed milk.
Combine cream of coconut and sweetened condensed milk in a pyrex measuring cup. Using a fork or a skewer, poke holes all over the surface of the baked cake. Pour the liquid mixture evenly over the surface of the cake. Cool. Spread Cool Whip over the surface of the cake. Sprinkle to cover completely with coconut flakes. Chill several hours. Keep chilled after cutting. Enjoy!