Ingredients
1 white cake mix (approx. 18 ounces)
1 package (4-serving size) instant coconut cream pudding mix
1 can (12 ounces) Coco Lopez Pina Colada Mix
1/3 cup vegetable oil
4 large eggs
***Topping***
3/4 cup granulated sugar
2 tablespoons all-purpose flour
4 tablespoons butter
1 can (8 ounces) crushed pineapple, undrained
1 large egg, beaten
1 cup sweetened flaked coconut
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan or spray with a baking spray with flour.
Combine the cake mix with pudding mix, pina colada mixture, oil, and the 4 eggs. Beat on low until well blended. Scrape bowl and turn mixer to high; beat for 2 minutes longer. Spoon into prepared Bundt cake pan.
Bake for 45 to 50 minutes, or until the cake bounces back when touched lightly with a finger.
In a medium saucepan, combine the sugar and flour; stir in the pineapple, butter, and beaten egg. Put the pan over medium heat and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the coconut. Spoon over the top of the cake, letting some of the topping drip down the sides of the cake.
Refrigerate leftover cake.
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