Hawaiian Frosted Cake recipe

Name: Hawaiian Frosted Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: ½ cup milk; ⅓ cup vegetable oil; 3 eggs; 1 cup water; ¼ cup flaked coconut; 1 (18.25 ounce) package white cake mix; 2 tablespoons flaked coconut; 1 (3.5 ounce) package instant coconut cream pudding mix; 1 (8 ounce) can crushed pineapple, undrained; 1 tablespoon rum-flavored extract; 1 (8 ounce) container extra-creamy frozen whipped topping, thawed; 1 tablespoon coconut extract; 1 teaspoon rum-flavored extract

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.

Step 2

Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.

Step 3

Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.

Step 4

While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.

Step 5

To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.