Skip to main content New<> this month
Get the Allrecipes magazine

Hawaiian Frosted Cake

Rated as 4.78 out of 5 Stars
9

"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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 482
Original recipe yields 10 servings (1 9x13-inch cake)

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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


Per Serving: 482 calories; 20.8 68.6 4.9 57 593 Full nutrition

Explore more

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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...

Do not make this cake if your on a diet!!!! This was the best cake I've ever tasted!!!!!!

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 ...

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 da...

Very moist cake and love the pineapple and coconut cream flavors!