New this month
Get the Allrecipes magazine

Pina Colada Coconut Rum Cake


"Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!"
Added to shopping list. Go to shopping list.


9 h 38 m servings 475 cals
Original recipe yields 12 servings (1 9x13-inch cake)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Cream of coconut can usually be found in the mixers aisle at your grocery store.
  • Editor's Note:
  • The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

Per Serving: 475 calories; 22 g fat; 53.7 g carbohydrates; 4 g protein; 47 mg cholesterol; 286 mg sodium. Full nutrition

Similar recipes


Read all reviews 1
Most helpful
Most positive
Least positive

The amount of rum ruined this super moist cake. I thought 1 1/2 cups of rum was a bit too much and it is. This could be a good cake but some adjustments must be made. I find it to be almost in...