The best delicious Pina Colada Party Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pina Colada Party Cake recipe today!
Hello my friends, this Pina Colada Party Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pina Colada Party Cake is amazingly delicious, and addictive, everyone will be asking for more Pina Colada Party Cake.
What Makes This Pina Colada Party Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pina Colada Party Cake.
Ready to make this Pina Colada Party Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Coconut 1/3 c Oil
1 pk Pillsbury Plus White Cake 1/4 c Rum*
-Mix 4 Egg whites
1/2 c Water 1/2 c Pineapple juice
1/2 c Pineapple juice 1/2 c Sugar
FROSTING
1 Can Pillsbury Ready To 1 tb Rum OR
-Spread Vanilla Frosting 1/2 ts Rum extract
-Supreme 1/2 c Reserved toasted coconut
*To substitute for rum, use 1/4 cup water and 1 tsp rum extract
Heat oven to 350 degrees. Toast 1 cup coconut for 5 to 7 minutes.
Reserve 1/2 cup for frosting. Grease and flour 13×9-inch pan. In
large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4
cup rum and egg whites at low speed until moistened; beat 2 minutes
at high speed. Stir in 1/2 cup coconut. Pour into prepared pan.
Bake at 350 for 25 to 35 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes. In small saucepan, heat 1/2 cup
pineapple juice and sugar to boiling. Using fork, prick cake at 1/2″
intervals. Pour hot pineapple mixture over cake. Cool completely. In
small bowl, blend frosting and 1 tablespoon rum. Frost cake,
sprinkle with 1/2 cup reserved coconut. Serve chilled.
posted by Tiffany Hall-Graham
Yields
12 servings
Leave a Reply