Total Time
40mins
Prep 15 mins
Cook 25 mins

This cake is the best ever! Not to much coconut, pineapple, rum or too sweet. Everyone gulped it down and asked for the recipe. The cake makes a great presentation and can be topped with maraschino cherries to make it pretty if serving at a party or brunch.

Ingredients Nutrition

  • Cake

  • 18 14 ounces white cake mix
  • 12-1 cup sweetened coconut
  • 1 tablespoon coconut flavoring
  • 8 ounces crushed pineapple, drained (save the juice)
  • 34 tablespoon rum flavoring
  • 12 teaspoon pineapple flavoring
  • 34 cup pineapple juice (saved from can)
  • 1 -3 egg (according to cake mix box directions)
  • 12 cup butter (according to cake mix box) or 12 cup oil (according to cake mix box)
  • Frosting

  • 12 ounces white frosting
  • 34 tablespoon coconut flavoring
  • 34 tablespoon rum flavoring
  • 14 tablespoon pineapple flavoring
  • 8 ounces crushed pineapple, drained
  • 12 cup sweetened coconut

Directions

  1. Preheat oven to 375°F (or whatever is on the boxed directions).
  2. In a large bowl, place 8 oz crushed drained pineapple, coconut, and the flavorings. Add cake mix.
  3. follow directions for the cake mix in mixing the batter (i.e. number of eggs to use, oil, butter etc. Use the drained pineapple juice instead of the water called for in the boxed directions.
  4. Pour into greased pan of your choice and bake according to the directions on the box.
  5. When done, remove cake from the oven and allow to cool completely.
  6. Put all of the can of icing into a small bowl.
  7. Add all three flavorings, coconut and pineapple.
  8. Mix with spoon or spatula until well blended and smooth.
  9. Frost cake with your icing.
  10. Place into refrigerator to set icing and serve.
Most Helpful

I made this for my DH (for a morning tea) and it got rave reviews from the men and women alike. Due to not having access to pineapple flavouring - I left that out, I doubled the cake recipe and baked in a large sheet tin. I didn't use the icing (mixed condensed milk, 1 TB of rum essence and coconut cream and poured over the cake stabbed with a chop stick about 40 times) and topped with toasted coconut. I got 25 large slices. Thanks for posting!

cookingpompom November 16, 2013

After Cool slightly; remove from pan. With a large fork or skewer poke holes about 1 inch apart in cake almost to bottom. Use a half of Coco Lopez Cream of Coconut can and 2 tablespoons of rum flavoring, combine cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator for a several hours or overnight. I made this cake to bring to a luau themed party and I should have made 2! Its moist, its easy to make and it tastes really wonderful. I have had 5 requests for this recipe! I frosted it with whipped cream and chopped macadamia nuts. In the future I may use toasted coconut too.

Marie #7 March 28, 2008

Yum! This was so rich. I made a couple of changes. Walmart didn't have the pineapple extract, so I used Triple Sec. And when I was mixing the icing, I forgot to put in the other can of pineapple. But it was still so very, very good. The cake was amazingly rich!

merandmalmom June 23, 2007