“This recipe came inspired on a hawaii trip, I improvised on using real rum instead of flavoring. It is simply delcious,looks great if you color the whipped creme to whatever holiday your making it for.”

Ingredients Nutrition

  • 18 14 ounces cake mix, use as directed substituting some of the water for rum below (or any favorite cake mix, white prefered)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 34 cup water, plus
  • 2 tablespoons water
  • 12 cup bacardi rum
  • 1 (8 ounce) can creme de coconut
  • 1 (8 ounce) can sweetened condensed milk
  • 1 cup shredded coconut
  • 1 (16 ounce) container Cool Whip


  1. Preheat oven to 350F and lightly grease/flour a 13 x 9" cake pan.
  2. Using cake mix by directions substitute 1/2 cup of rum instead for part of the water ingredients.
  3. Pour into prepared pan and bake as directed.
  4. Have ready: In a separate bowl combine condensed milk, creme of coconut together (if you really love rum add another 1/4 of a cup to this mixture)
  5. Remove from oven; poke holes evenly in the cake, pour this mixture over hot cake.
  6. When cool, frost with whipped creme and sprinkle with coconut.

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