Hello Mama. I love me some pina colada. Love me some. This cake was meant to be from the beginning. It’s like taking a bite out of Hawaii. Yum.
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
3/4 cup water
1 (8oz) can crushed pineapple (do not drain!)
2 cups sweetened flaked coconut, divided
1 can store bought Vanilla Frosting
1 cup Cool Whip
1 teaspoon rum extract (or more if you like it really rum-y tasting)
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in pineapple (with juice!) and 1 cup of coconut. Pour cake batter into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate.
To make the frosting, combine store bought frosting with one cup of Cool Whip. Stir in remaining cup of coconut and teaspoon (or so) of rum extract. Spread on cooled cake.
I didn’t use real rum in this recipe because I think the extract does the job (and I have it left over from a few other cakes). However, if you have rum on hand and want to pour a little in, go for it. This cake will make you feel like you’re on vacation.