Hi there– I have to say when we pull out a cake fro friends after a big long meal, most people say– “oh oh, just the tiniest slice” or they might even skip dessert. But this cake almost disappeared! People took big slabs and then asked for more! I had one ragged piece left to send you off a picture a slice. They liked it! I think you would too…
PINA COLADA CAKE WITH RUM CREAM CHEEE FROSTING
Cake:
1 white cake mix
3 eggs
1/2 cup oil
2 tab. rum
1 cup shredded coconut
Toasted Coconut:
2 cups shredded coconut
Pineapple Filling:
1/4 cup sugar
2 tsp. conrstarch
14 oz. can crushed pineapple
Frosting:
1/2 cup butter (1 stick), room temperature
8 oz. cream cheese, room temperature
1 pound box powdered sugar (3 3/4 cups)
2 tab. rum
garnish: stemmed cherry!
Mix the cake mix according to the directions on the package (mine used 1 cup water, 1/2 cup oil & 3 eggs). Then stir in the rum and 1 cup shredded coconut.
Spoon the batter into three 8″ cake pans that have been sprayed with cooking spray and bake at 350 for about 25 minutes until it is firm to the touch. Let the cake layers cool completely before you frost them.
While the cake is baking, spread the 2 cups of coconut on a baking sheet that has been lined with foil (for easy clean up) and put it in the oven along with the cake. Cook for about 10 minutes, stirring every couple minutes until half of the coconut has started to brown (be careful, it’s easy to burn coconut!)
To make the pineapple filling, combine the sugar and cornstarch in the small sauce pan. Stir them together until there are no cornstarch lumps. Then dump in the crushed pineapple and stir on medium heat until it simmer for a 1 or 2 minutes and thickens. Set aside to cool.
To make the frosting, Put the cream cheese, butter, powdered sugar and rum into a mixing bowl and beat it with an electric mixer until it is smooth and creamy. If it seems too dry, add another tablespoon of water. (Be careful, it’s easy to add too much water and it turns to mush!)
To put it all together, set one cake layer on a plate and top with half of the pineapple filling. Add the second layer and pile on the rest of the filling. Next set on the 3rd layer.
Then frost the cake top and sides with the cream cheese frosting. Pat the toasted coconut around the sides of the cake (this is a little trickier than it sounds– be persistent!) And pop the cherry on top. It’s ready to serve!!
You are speaking my love language here, Rhonda! You have some very lucky guests.
ha ha ha! thanks Lacey! hugs to you.
Oh yum!!!! What a beautiful and delicious cake.
Hi Suzanne– love hearing from you! it was a good one. Hope all’s well with you and Percy in Brooklyn! xox
Boy that looks good. I love coconut and pineapple.
Hi trkingmomoe!! yep, I’m usually a chocolate person, but this was really bright and delish. Loved your cake spice post–fun idea! xox
Looks so yummy & pretty too!
This looks and sounds delicious❤️
I really enjoy fruity cakes!!
thanks! yep, I’m usually a chocolate lover, but this was a nice bright cake. Fun to hear from you! xo
Oh, yes, do not get me wrong I LOVE chocolate!! But, I also enjoy some fresh and fruity cakes💛💛
OH YES, I can certainly see why this cake disappeared…with the coconut and pineapple then topped with rum cream cheese frosting. If pinned your cake and can’t wait to try it.
Thanks Karen!! I saved your baklava cups recipe– genius! Can’t wait for an occasion to make them. take care… xo
I’m glad you like the recipe, they are so good and so simple to prepare.
I’ll let you know how they come out here… xo
Wooowww, I love the creativity behind this. Never thought of Making a cocktail into a dessert. The cake looks so soft and delicate as well. Excellent work! (:
Hi Nick– thanks. Your angel hair pasta looks so wonderful– and the photos are perfect! Fun to hear from you!
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Pineapple, coconut, cream cheese… it all sounds so good! My Dad would just absolutely love this! I think I might make it for him next time I visit! 😊
My dad loved coconut too Daisy– hope your dad gets to try it sometime… (I’m sure he loves whatever you bake for him!). xox
Omgosh Rhonda. This cake captured my heart!
so funny! it is a good one– and we ate every crumb. And Cecilia– loved your post on rethinking spending/eating/blogging. so smart! take care xo
I bet you guys ate every crumb! I would too. and Thank you, Rhonda!
you’re right Cecilia– we did!
Oh I can see why that went so fast! Lovely and who doesn’t like Pina Colada flavors…
This looks and sounds SO delicious!
You’re so kid Marcia. thanks.
Hi Rhonda – I love it when food I make is a big hit but hate it when there are no leftovers. What is a cook to do?? -Kat
ha ha ha!! Yep, I’m all about leftovers. I like a pot of soup that lasts for a few days! What you eating this weekend Kat??
This looks sensational. The coconut and rum together. OH BOY! ◔‿◔ Essence of German chocolate cake (need to add rum to this one too).
I think you’re right–it is sort or the tropical twin of German Chocolate Cake!! (a favorite around here)– fun to hear from you!! xo