I found out really quick when I started with this blog, that anything with the words "Pina Colada" in it goes over big! I think we all like anything tropical sounding or tasting and when you call something 'Pina Colada" that is what you expect. This cake won't disappoint! It's a great cake for the holidays also and with Easter coming up, this would be perfect! Here is what you will need:
1 pkg. white cake mix
1 (3 oz.) instant coconut cream pudding mix
4 eggs
1/2 cup Sprite or 7Up
1/4 cup vegetable or canola oil
1/3 cup dark Bacardi rum
Frosting
8 oz. can of crushed pineapple
1 (3oz.) box of instant coconut cream pudding
1/3 cup dark Bacardi rum***
8 oz. frozen whipped topping ( Cool Whip)
1 cup flaked coconut
***If you are serving this cake to children, you can substitute 2 tsp. of rum extract and 1/4 cup milk for the actual Bacardi rum in the frosting since it is not cooked and the rum does not dissipate like it does in the cake.
Preheat oven to 350 degrees.
Combine all of the cake ingredients in a large mixing bowl. Beat with an electric mixer at medium speed for 4 minutes.
Pour into two 9 inch round cake pans you have sprayed with nonstick baking spray. I also line mine with parchment paper that is also sprayed.
Place in oven and bake 25 to 30 minutes. Cool for 15 minutes in the pan. Turn onto a wire rack and cool completely.
To make your frosting, combine the pineapple (do not drain), rum, and pudding mix until well blended. Fold in the whipped topping.
Stack and frost the cake. Sprinkle the flaked coconut just over the top.
Slice and serve! Refrigerate leftovers!
Do you think coconut oil could work as a substitute for vegetable oil in this cake?
ReplyDeleteYes, coconut oil works just time....I use it all the time.
DeleteInstant coconut pudding is difficult to find, if not impossible: can cook & serve be used instead?
ReplyDeleteIf you have a local IGA nearby they carry the instant coconut pudding.
DeleteNo, I have made this cake for years. You have to have instant pudding.
DeleteCan't wait to try. YUM! :)
ReplyDeleteAmazing, light, delicious! This was so easy to make and tastes like an actual pina colada! I was surprised at how much it tastes like the drink, that's what gives it that special something...it's more than just a coconut cake. I put the required 1/3 cup of rum in the cake, but put barely 1/4 cup in the icing and it still had a very strong rum flavor (I think 1/3 would be way too much for the icing, personally). After it set in the fridge overnight, you could still taste the rum, but it was subdued. This cake is sure to be a hit, I can't wait to make it again...too easy and too delicious!!!!!
ReplyDeleteThe frosting turn out to be VERY runny,
ReplyDeleteCan it be made without the alcohol???
ReplyDeleteThe alcohol in it cooks off... This won't get you drunk.
ReplyDeleteThe alcohol in the frosting would remain cuz it's not cooked
DeleteThat is stated in the recipe, use rum extract if the alcohol is an issue.
DeleteCan I mix frosting and put in refrigerator to thicken before frosting?
ReplyDeleteCan I mix frosting and put in refrigerator to thicken before frosting?
ReplyDeleteIf you use the instant pudding it thickens up right away. Those who said it was runny probably used cook and serve pudding and that won't work.
DeleteCould this be baked in a 9 by 13 pan, and if so, would time or temperature be different?
ReplyDeleteYes, it could be. Increase the baking time to 40 minutes, but test with a pick at 35 minutes. If it comes out clean, takes them out.
Delete