Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!


Recipe Summary

15 mins
23 mins
9 hrs
9 hrs 38 mins
1 9x13-inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

475 calories; protein 4g; carbohydrates 53.7g; fat 22g; cholesterol 47.2mg; sodium 286.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
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 inedible that's how strong it is.. The longer it sits the stronger it gets. Read More