- cooking spray
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup sweetened shredded coconut, divided
- 1 1/4 cups cream of coconut
- 1 1/4 cups white rum, or to taste
- 1 1/2 cups crushed pineapple, chilled
- 1 (8 ounce) container whipped topping
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.
- 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.
- 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.
04/20/2018
recipepes.com
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