The whole time I was pregnant with Cal Rocco I craved pina coladas. The funny thing is, I think I've sipped on one once in my entire life. I am not a drinker. Not even socially -- ever. We thought it was so bizarre that I was craving them while I was pregnant! Obviously, I never got one while I was pregnant, but while in Playa del Carmen this summer, I broke down and ordered one while relaxing on the beach. It was nonalcoholic. The waitress looked at me like I was crazy when I asked for it that way. I just wanted to get a taste of it to see why it seemed so appealing a year earlier. After a few sips, I decided it was definitely tasty -- but if it was in dessert form, like a cake -- not just a slush. I love my sweets.
Tonight we're going to some friends' house for supper and I'm bringing the dessert. Since summer's coming to an end, I thought I'd try to drag it out a tad bit longer. This dessert just doesn't "fit" in, say, January. So, here's my idea of a pina colada. I mixed a church friend's recipe with another cake recipe of my mom's to get this. It's super easy.
Pina Colada Cake
1 white cake mix
8 oz. coconut flakes
1 can sweetened condensed milk
1 can cream of coconut
1 small container of Cool Whip
1 small box of vanilla pudding
1 small can of crushed pineapple, drained
A dash of powdered sugar
Prepare the cake mix according to the instructions on the box, but add about half of the coconut to the batter. Bake. Remove from oven and poke holes all over the top with the end of a wooden spoon. In a small bowl, mix together the sweetened condensed milk and the cream of coconut. Pour over the cake. Let the cake cool. In a medium-sized bowl, mix together the box of pudding and the pineapple; stir well. Fold in the Cool Whip. Spread over the top of the cooled cake. Sprinkle remaining coconut over the top.