Pina Colada Coconut Rum Cake

Pina Colada Coconut Rum Cake
  • 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


  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.

04/20/2018
Pina Colada Coconut Rum Cake, recipe PT15M PT1H 5 455 calories

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