Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this 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; 22 g total fat; 47 mg cholesterol; 286 mg sodium. 53.7 g carbohydrates; 4 g protein; 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