Ingredients for Coconut Or Pina Colada Cake
- White Cake Mix
- Egg Whites
- Oil
- Water
- 1 cup shredded sweetened coconut
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups thawed cool whip
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How to Make Coconut Or Pina Colada Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- Prepare your favorite white cake mix according to package directions. Add 1 cup of shredded sweetened coconut to the batter while mixing.
- Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, poke deep holes all over the cake using a fork.
- In a bowl, gently whisk together 1 (13.5 ounce) can of full-fat coconut milk and 1/4 cup of white rum (optional). Pour this mixture evenly over the poked holes in the cake, allowing it to soak in.
- For the icing: In a large bowl, beat 2 cups of thawed cool whip with 1/2 cup of shredded sweetened coconut and 2 tablespoons of white rum (optional) until smooth and creamy.
- Spread the icing evenly over the top of the cake.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the icing to set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
127g
Fat
107g
Carbs
15g
