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Amazingly Delicious Rum Pina Colada Cake

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“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 :)”

Ingredients Nutrition


  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 :).

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