Pina Colada Sheet Cake

Pina Colada Sheet Cake

• 1 yellow cake mix
• 1/2 cup pineapple juice
• 1/2 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup crushed pineapple
• 1 can cream of coconut (found in the mixed drink aisle) 
• Cool Whip Toasted Coconut

1. In a large bowl beat together the yellow cake mix, pineapple juice, water and eggs till there are no lumps.
2. Stir 1/2 cup of the crushed pineapple.
3. Pour the cake batter into a well greased 9x13 baking pan.
4. Bake for 25-30 minutes or until golden brown.
5. Once the cake is removed from the oven poke holes in the cake with a skewer.
6. Pour the can of cream of coconut over the cake.
7. Cover and place in the refrigerator for at least four hours.
8. Before serving: Remove the cake from the oven, spread with crushed pineapple. Top with Cool whip and sprinkle with toasted coconut.
9. Serve!