STREAMING NOW: The Delicious Miss Dahl

Amazingly Delicious Rum Pina Colada Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:
  2. Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
  3. Pour into two greased and floured 9 inch layer cake pans.
  4. Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
  5. Cool in pan for 15 minutes; remove and totally cool on racks.
  6. Filling/Frosting:
  7. Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
  8. Make sure to now chill the cake. Refrigerate leftover cake.
  9. NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
  10. Also: I usually double the filling/frosting recipe so there is a lot on the cake :).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: