Coconut, Pineapple, Rum Cake – a delicious recipe with yellow cake, dark rum, eggs, coconut water, oil, coconut flakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Grease and flour a 15x10 inch pan.
3
Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
4
Pour into prepared pan and bake for 30 minutes.
5
Meanwhile prepare cream filling and topping.
6
Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
7
Fold in whipped topping.
8
Cool and remove from pan.
9
Slice into 3 10x5 pieces.
10
Place 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.
11
I pressed the coconut into the cream to shape like a pineapple.
12
Chill well or you can freeze.
13
Garnish with pineapple leaves and some pineapples.
518
kcal
Calories
28
g
Fat
27
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 ounce) yellow cake mix (2 layer), 1 cup dark rum, 3 eggs, 1/2 cup coconut water or 1/2 cup coconut milk, and more.
Yes, Coconut, Pineapple, Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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