Pina Colada Coconut Rum Cake recipe
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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
Nutrition Info
- 475.4 caloriescarbohydrate: 53.7 gcholesterol: 47.2 mgfat: 22 gfiber: 1.3 gprotein: 4 gsaturatedFat: 11.5 gservingSize: -sodium: 286.4 mgsugar: 39.5 gtransFat: : -unsaturatedFat: : -
Directions Pina Colada Coconut Rum Cake
Directions
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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.