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Nutrition Facts
Serving Size 1 (146g) Recipe makes 12 servings The following items or measurements are not included below: coconut flavoring pineapple flavoring coconut flavoring pineapple flavoring
Calories 441
Calories from Fat 175		(39%)
Amount Per Serving		%DV
	Total Fat 19.5g	29%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 417mg		17%
Potassium 155mg		4%
Total Carbohydrate 64.1g		21%
	Dietary Fiber 1.0g	3%
	Sugars 51.3g
Protein 3.0g		5%
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Pina Colada Cake

Recipe #155952 | 40 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Lunaraven_psi
Feb 13, 2006

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.

SERVES 12 , 1 Cake (change servings and units)

Ingredients

Cake

18 1/4 ounces white cake mix
1/2-1 cup sweetened coconut
1 tablespoon coconut flavoring
8 ounces crushed pineapple, drained (save the juice)
3/4 tablespoon rum flavoring
1/2 teaspoon pineapple flavoring
3/4 cup pineapple juice (saved from can)
1-3 eggs (according to cake mix box directions)
1/2 cup butter or oil (according to cake mix box)

Frosting

12 ounces white frosting
3/4 tablespoon coconut flavoring
3/4 tablespoon rum flavoring
1/4 tablespoon pineapple flavoring
8 ounces crushed pineapple, drained
1/2 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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Marie #7

On Mar 28, 2008

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.

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From: merandmalmom

On Jun 23, 2007

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!

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From: Wreckage

On Feb 18, 2006

This is so tasty and so easy to do. I had a white cake mix that I wanted to jazz up and this was perfect. I made the mistake of using a 14oz can of pineapple and it still worked well, but it did take longer to bake and is really really moist. I also used pineapple rum and coconut rum in place of the flavouring, and skipped the rum flavouring. Thanks so much!

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