Coconut Or Pina Colada Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
• Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
• Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Steps:

• Prepare cake mix according to package directions adding coconut to the batter.
• Bake in a greased, floured 13x9x2 inch pan.
• When done, remove from oven and punch deep holes in cake with a fork.
• Pour the Cream of Coconut into holes.
• Let sit until cool before icing.
• For icing, mix cool whip, coconut, and liquer if desired.
• Spread icing on cake and store refrigerated.

Steps:

• For cake, preheat oven to 350° F.
• Mix all ingredients well.
• Pour batter equally into 3 greased and floured round cake pans.
• Bake for 25 minutes.
• Cool and Frost.
• For Frosting: Mix dry pudding mix and pineapple, then add cool whip.
• Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
• Warning, since the frosting has cool whip in it, exposure to heat will make it runny.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
• In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Stir yellow cake mix, eggs, water, and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from oven.
• Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
• Whip cream in a mixing bowl with sugar, using an electric mixer, until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.