Pina Colada Party Cake

Enjoy piña colada flavors in a cake!

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Servings 12

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( 7 ) Ratings

7 Ratings

5 Stars 29%

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3 Stars 14%

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Bake-Off® Contest 30, 1982

Ms. Jeanne Bruns

Tucson, Arizona

ingredients 12
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

CAKE

1: cup coconut

1: (1 lb. 2.25-oz.) pkg. pudding-included white cake mix

1/2: cup water

1/2: cup pineapple juice

1/3: cup oil

1/4: cup rum*

4: egg whites

1/2: cup pineapple juice

1/2: cup sugar

FROSTING

1: (16-oz.) can vanilla frosting

1: tablespoon rum or 1/2 teaspoon rum extract

1/2: cup reserved toasted coconut

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Directions

1 Heat oven to 350°F. Sprinkle 1 cup coconut on cookie sheet. Bake at 350°F. for 5 to 7 minutes or until toasted.
2 Meanwhile, grease and flour 13x9-inch pan. In large bowl, combine cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites; beat at low speed until moistened. Beat 2 minutes at high speed.
3 Stir in 1/2 cup of the toasted coconut; reserve remaining 1/2 cup for frosting. Pour into greased and floured pan.
4 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
5 In small saucepan, combine 1/2 cup pineapple juice and sugar; bring to a boil. With long-tined fork, prick cake at 1/2-inch intervals. Pour hot pineapple mixture over cake. Cool 1 hour or until completely cooled.
6 In small bowl, combine frosting and 1 tablespoon rum; blend well. Frost cake. Sprinkle with reserved 1/2 cup coconut. Refrigerate until serving time.