Pina Colada Cake

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease and flour a 9x13-inch baking pan.

3. 3

   Mix all the cake ingredients; beat with an electric mixer for 5 minutes.

4. 4

   Pour into prepared pan and bake for 35 minutes.

5. 5

   While cake is still warm; poke holes in top with a large fork.

6. 6

   Mix the cream of coconut and rum (the sauce ingredients); pour over the the warm cake.

7. 7

   Cool in pan.

8. 8

   Fold the shredded coconut and crushed pineapple into the whipped topping (the frosting ingredients).

9. 9

   Frost the cake.

10. 10

    Place in refrigerator and chill 2 to 3 hours before serving.

11. 11

    Cake keeps well for a week in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.