PINA COLADA COCONUT RUM CAKE

Pina Colada Coconut Rum Cake image

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

Provided by happygirl10987

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 9h38m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup sweetened shredded coconut, divided
1 ¼ cups cream of coconut
1 ¼ cups white rum, or to taste
1 ½ cups crushed pineapple, chilled
1 (8 ounce) container whipped topping

Steps:

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.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 53.7 g, Cholesterol 47.2 mg, Fat 22 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 11.5 g, Sodium 286.4 mg, Sugar 39.5 g