Pina Colada Coconut Rum Cake

Yellow cake is soaked with cream of coconut and white rum in this fun adult-friendly dessert inspired by the flavors of a pina colada.

• Preparation Time: 15 mins
• Cooking Time: 23 mins
• Total Time: 38 mins
• Calories: 475 Calories

Ingredients

• ⅓ cup vegetable oil
• 3 eggs
• 1 cup water
• cooking spray
• 1 (15.25 ounce) package yellow cake mix
• 1 (8 ounce) container whipped topping
• 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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Step 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.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.

Step 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.

Step 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.