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My review
Pina Colada Coconut Rum Cake
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happygirl10987
"Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!"
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Ingredients
9 h 38 m servings 475Original recipe yields 12 servings (1 9x13-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
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12/16/2016
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...