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Pina Colada Cake

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“This cake is the best ever! Not to much coconut, pineapple, rum or too sweet. Everyone gulped it down and asked for the recipe. The cake makes a great presentation and can be topped with maraschino cherries to make it pretty if serving at a party or brunch.”
READY IN:
40mins
SERVES:
12
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

  • Cake
  • 18 14 ounces white cake mix
  • 12-1 cup sweetened coconut
  • 1 tablespoon coconut flavoring
  • 8 ounces crushed pineapple, drained (save the juice)
  • 34 tablespoon rum flavoring
  • 12 teaspoon pineapple flavoring
  • 34 cup pineapple juice (saved from can)
  • 1 -3 egg (according to cake mix box directions)
  • 12 cup butter (according to cake mix box) or 12 cup oil (according to cake mix box)
  • Frosting
  • 12 ounces white frosting
  • 34 tablespoon coconut flavoring
  • 34 tablespoon rum flavoring
  • 14 tablespoon pineapple flavoring
  • 8 ounces crushed pineapple, drained
  • 12 cup sweetened coconut

Directions

  1. Preheat oven to 375°F (or whatever is on the boxed directions).
  2. In a large bowl, place 8 oz crushed drained pineapple, coconut, and the flavorings. Add cake mix.
  3. follow directions for the cake mix in mixing the batter (i.e. number of eggs to use, oil, butter etc. Use the drained pineapple juice instead of the water called for in the boxed directions.
  4. Pour into greased pan of your choice and bake according to the directions on the box.
  5. When done, remove cake from the oven and allow to cool completely.
  6. Put all of the can of icing into a small bowl.
  7. Add all three flavorings, coconut and pineapple.
  8. Mix with spoon or spatula until well blended and smooth.
  9. Frost cake with your icing.
  10. Place into refrigerator to set icing and serve.

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