Latest Menu Blend Pina Colada Coconut Rum Cake

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Pina Colada Coconut Rum Cake

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

Ingredients :

cooking spray
1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1 cup sweetened shredded coconut, divided
1 1/4 cups cream of coconut
1 1/4 cups white rum, or to taste
1 1/2 cups crushed pineapple, chilled
1 (8 ounce) container whipped topping

Instructions :

Prep : 15M	Cook : 12M	Ready in : 9H38M

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.

Notes :

Cream of coconut can usually be found in the mixers aisle at your grocery store.
The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.

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