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Pina Colada Coconut Rum Cake

Rated as 2 out of 5 Stars

"Fun dessert for any adult party! Even if you don't love coconut (like me), you'll love this cake!"
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9 h 38 m servings 475
Original recipe yields 12 servings (1 9x13-inch cake)


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  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 53.7 4 47 286 Full nutrition

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Read all reviews 1
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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...