Submitted by Julie Turner-Crawford, Phillipsburg, Mo.

INGREDIENTS:

1 yellow cake mix

2 C coconut (lightly toasted in the oven)

2 eggs

1 1/2 C water

1/4 C oil

1 can cream of coconut (reserve 1 C)

1 container Cool Whip

DIRECTIONS:

Mix together bake in a greased and floured 9-by-13 pan for 25-30 minutes.

Punch holes in hot cake and pour reserved cup cream of coconut over cake. Refrigerate for 1 hour. Top with Cool Whip and coconut. Store cake in the refrigerator.

Julie Turner-CrawfordRecipescake,Dessert,Julie Turner-Crawford,Missouri,Phillipsburg,Pina Colada CakeSubmitted by Julie Turner-Crawford, Phillipsburg, Mo. INGREDIENTS: 1 yellow cake mix 2 C coconut (lightly toasted in the oven) 2 eggs 1 1/2 C water 1/4 C oil 1 can cream of coconut (reserve 1 C) 1 container Cool Whip DIRECTIONS: Mix together bake in a greased and floured 9-by-13 pan for 25-30 minutes. Punch holes in hot cake and...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma