• 1serving
  • 30minutes
  • 482calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package white cake mix

  2. 1 cup water

  3. 3 eggs

  4. 1/3 cup vegetable oil

  5. 1 tablespoon rum-flavored extract

  6. 1 (8 ounce) can crushed pineapple, undrained

  7. 2 tablespoons flaked coconut

  8. 1 (3 1/2 ounce) package instant coconut cream pudding mix

  9. 1/2 cup milk

  10. 1 (8 ounce) container extra-creamy frozen whipped topping, thawed

  11. 1/4 cup flaked coconut

  12. 1 tablespoon coconut extract

  13. 1 teaspoon rum-flavored extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.

  2. Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.

  3. Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.

  4. While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.

  5. To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.


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