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Pina Colada Cake Recipe

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This recipe for Pina Colada Cake, by , is from The Larkey Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Larkey

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 pkg. white cake mix
1 pkg. 4 serving coconut cream Jello
4 eggs
1 c. flaked coconut
1/2 c. water
1/3 c. Bacardi rum
1/4 c. Wesson oil

Frosting:
1 8 oz. can crushed pineapple
1 pkg. 4 serving coconut cream or vanilla pudding
1/3 c. Bacardi rum
1 9 oz. frozen whipped topping (thawed)

Directions:
Directions:
Cake:
Blend all ingredients except flaked coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into two greased floured 9 inch pans. Bake at 350 for 25-30 minutes or until cake springs back.

Do not under bake. Cool in pan for 15 minutes. Remove and cool on racks. Fill and frost; sprinkle with coconut. Chill.

Frosting:
Combine all ingredients except whipped topping in a bowl; beat. Gently fold in whipped topping.
*with vanilla filling, increase water to 3/4 c.; add 1 cup flaked coconut to batter.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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