Amazingly Delicious Rum Pina Colada Cake

Recipe by Carb Lover
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake:
  • Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
  • Pour into two greased and floured 9 inch layer cake pans.
  • Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
  • Cool in pan for 15 minutes; remove and totally cool on racks.
  • Filling/Frosting:
  • Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
  • Make sure to now chill the cake. Refrigerate leftover cake.
  • NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
  • Also: I usually double the filling/frosting recipe so there is a lot on the cake :).
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