Ingrédients pour Amazingly Delicious Rum Pina Colada Cake
- 1 (18 1/4 ounce) package white cake mix
- 1 (3 1/2 ounce) package instant coconut cream pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup Bacardi dark rum (for cake batter), 1/2 cup Bacardi dark rum (for frosting)
- 1/2 cup canola oil
- 1 cup flaked coconut
- 1 (8 ounce) can crushed pineapple, undrained
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1/4 cup pineapple juice
- 1/4 cup cream of coconut
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- toasted coconut flakes for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amazingly Delicious Rum Pina Colada Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Amazingly Delicious Rum Pina Colada Cake
- **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- **Combine Wet Ingredients:** In a large bowl, combine the rum, oil, eggs, and extracts. Mix well.
- **Add Dry Ingredients:** In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- **Fold in Coconut:** Gently fold in the shredded coconut.
- **Bake:** Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Prepare the Filling/Frosting:** In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until combined.
- **Add Pina Colada Flavors:** Stir in the Bacardi rum, pineapple juice, and coconut cream until well blended.
- **Fold in Whipped Topping:** Gently fold in the whipped topping until just combined. (Optional: Double this recipe for extra generous frosting)
- **Assemble the Cake:** Once the cakes are completely cool, frost the top of one layer with a generous amount of filling. Top with the second cake layer and frost the entire cake.
- **Garnish:** Sprinkle generously with toasted coconut flakes.
- **Chill:** Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
263g
Fat
63g
Carbs
29g
