Pina Colada Coconut Rum Cake recipe

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Ingredients

cooking spray
1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup sweetened shredded coconut, divided
1 ¼ cups cream of coconut
1 ¼ cups white rum, or to taste
1 ½ cups crushed pineapple, chilled
1 (8 ounce) container whipped topping

Nutrition Info

475.4 calories
carbohydrate: 53.7 g
cholesterol: 47.2 mg
fat: 22 g
fiber: 1.3 g
protein: 4 g
saturatedFat: 11.5 g
servingSize: -
sodium: 286.4 mg
sugar: 39.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

  2. Combine yellow cake mix, water, eggs, and vegetable oil in a large bowl, beat with an electric mixer until smooth, about 2 minutes. Fold in 1/2 cup shredded coconut. Pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.

  4. Mix cream of coconut and white rum together in a bowl. Poke holes in the hot cake with the end of a wooden spoon, pour cream of coconut mixture evenly over the cake. Chill cake, 8 hours to overnight.

  5. Mix remaining shredded coconut, crushed pineapple, and whipped topping together in a bowl. Spread evenly over the chilled cake. Chill for 1 hour before serving.

Recipe Yield

1 9x13-inch cake

Recipe Note

Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!

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