Rating: 4.82 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I know there are a lot of variations for this kind of cake, but I experimented a little and found a recipe that my family really likes. I hope yours does too. It's flavorful without being overpowering like some other recipes I've tried like this. It doesn't last long in our house!

Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
80 mins
Servings:
10
Yield:
1 9x13-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.

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  • Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.

  • Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.

  • While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.

  • To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.

Nutrition Facts

482 calories; protein 4.9g; carbohydrates 68.6g; fat 20.8g; cholesterol 56.8mg; sodium 592.7mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
09/01/2010
I made this for my father-in-law's birthday because he likes coconut and everyone loved it. I was concerned about the rum flavoring being too much but everything came out perfect! I used a bundt pan and the cake turned out nice and moist (I did have problems getting it out of the pan but I think I should have waited for it to cool a little longer before trying.) The frosting is very yummy. A little tip: if you forget to thaw the whip cream like I did, an electric wisk works wonders. I also used a little extra toasted coconuts on top. Very excellent recipe. It's rare that I find one that I don't feel the need to alter very much. Read More
(22)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2010
I made this for my father-in-law's birthday because he likes coconut and everyone loved it. I was concerned about the rum flavoring being too much but everything came out perfect! I used a bundt pan and the cake turned out nice and moist (I did have problems getting it out of the pan but I think I should have waited for it to cool a little longer before trying.) The frosting is very yummy. A little tip: if you forget to thaw the whip cream like I did, an electric wisk works wonders. I also used a little extra toasted coconuts on top. Very excellent recipe. It's rare that I find one that I don't feel the need to alter very much. Read More
(22)
Rating: 5 stars
03/26/2012
Do not make this cake if your on a diet!!!! This was the best cake I've ever tasted!!!!!! Read More
(9)
Rating: 5 stars
10/27/2014
This photo is not the prettiest I have seen but the recipe is outstanding. I have made this recipe a dozen times and just realized I never rated it. Over the last 4 years I can't tell you how many times people have asked for my coconut pineapple cake recipe. I just refer them to your recipe. This is the best cake I have ever had. I make it as a 2 layer cake sometimes for special occasions and the only thing I change is to double the frosting recipe and sprinkle unsweetened coconut mixed with sweetened coconut all over the outside. It keeps it from being too sweet. There has never been a single bite left on a plate and it sold at a charity dessert auction for over 450 just a month ago. I froze the cake after I frosted it so it would keep on the dessert table until time to serve. It is still the most asked for recipe I have. Read More
(3)
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Rating: 5 stars
12/25/2014
Loved this cake It is fast and easy to make and presents beautifully. It's not possible to find an 18.25 ounce box of cake mix so I used a 16.25 ounce box and cut the oil to 1/4 cup. I added dark rum instead of the extract. I thought it was perfect but a couple of the people said they couldn't taste the pineapple. Next time I may add crushed pineapple to the icing. This time I used a 13 x 9 pan but it would make a beautiful layer cake. And maybe I would put the crushed pineapple between the layers. Read More
(2)
Rating: 5 stars
12/29/2018
Very yummy! Read More
Rating: 4 stars
05/02/2018
Very moist cake and love the pineapple and coconut cream flavors! Read More
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Rating: 5 stars
05/24/2019
I'm the lead cook for a community senior center. I made this and they loved it! Read More