1/3 Photos of Coconut, Pineapple, Rum Cake
Sweet tooth and Pina Colada lovers this is for YOU!!!!! Optional for the winter parties! You can bake this in 2 medium metal bowls, (using foil to keep stable while baking) to form a snow ball when put together. You just need to slice a piece off the bottom (round part) so it can sit stable and frost with cream top with other half and frost with rest. Cover with coconut flakes.
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Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Grease and flour a 15x10 inch pan.
- 3Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
- 4Pour into prepared pan and bake for 30 minutes.
- 5Meanwhile prepare cream filling and topping.
- 6Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
- 7Fold in whipped topping.
- 8Cool and remove from pan.
- 9Slice into 3 10x5 pieces.
- 10Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
- 11I pressed the coconut into the cream to shape like a pineapple.
- 12Chill well or you can freeze.
- 13Garnish with pineapple leaves and some pineapples.
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Nutritional Facts for Coconut, Pineapple, Rum Cake
Serving Size: 1 (118 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 337.0
- Calories from Fat 152
- Total Fat 16.8 g
- Saturated Fat 8.4 g
- Cholesterol 46.6 mg
- Sodium 294.2 mg
- Total Carbohydrate 37.9 g
- Dietary Fiber 2.0 g
- Sugars 25.3 g
- Protein 3.4 g
The following items or measurements are not included: