I got the recipe from a pamphlet attached to a Strawberry Colada Mixer
Strawberry Colada Cake
1 pkg. white cake mix shopping list
3/4 cup Master of Mixes Strawberry Colada Mixer (or your favorite brand)
2 cups sour cream
2 cups powdered (confectioner's) sugar
1 8-oz. Cool Whip whipped topping, thawed
1 7-oz. grated Bakers angel flake coconut (use 1/2 cup in frosting and the rest of bag for the tinted coconut garnish)
Tinted Cocont Garnish:
2 tsp. Master of Mixes Strawberry Colada Mixer (or your favorite brand)
Remainder of 7-oz. grated Bakers angel flake coconut from above.
Preheat oven per cake mix instructions.
Prepare cake mix as directed on box, using 3/4 cup Strawberry Colada Mixer for part of water.
Bake in 2 greased-and-floured 9-inch layer pans. Carefully remove cake from pans and cool completely on racks.
Stir powdered sugar into sour cream. Fold in whipped topping and 1/2 cup of the coconut.
Fill and frost cake.
Garnish - cover top and sides with remaining tinted coconut.
Tinted Coconut Garnish:
Pour remaining coconut into a jar and add 2 tsps. of strawberry colada mixer and shake well until coconut is evenly pink.
Garnish top and sides of cake.
Wrap tightly in plastic wrap or store in air-tight cake container. Refrigerate.
NOTE: May be kept up to 3 days in refrigerator.