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Coconut Pineapple Rum Cake Recipe

Indulge in paradise with this irresistible Coconut Pineapple Rum Cake! Perfect for winter parties or any occasion when you crave a sweet, tropical escape. This recipe cleverly uses two medium metal bowls (lined with foil for stability) baked as halves to create a stunning snowball shape, frosted with a creamy pineapple filling, and coated in toasted coconut. A festive and delicious showstopper!

Prep Time 25 mins
Cook Time 50 mins
Calories 337 kcal
Protein 6g
Rating 4.0 (2 Reviews)
Coconut Pineapple Rum Cake 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Pineapple Rum Cake

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How to Make Coconut Pineapple Rum Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 15x10 inch baking pan, or two medium metal bowls (approximately 6-inch diameter) lined with foil.
  3. In a large bowl, combine 1 box (15.25 oz) yellow cake mix, ¾ cup dark rum, 3 large eggs, 1 cup milk, and ½ cup vegetable oil. Beat with an electric mixer for 3 minutes, until well combined.
  4. Stir in 1 cup sweetened shredded coconut.
  5. Pour batter into prepared pan(s) and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If using two bowls, bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. While the cake bakes, prepare the cream filling:
  7. Drain one (20 oz) can crushed pineapple, reserving 1 cup of the juice.
  8. In a medium bowl, combine 1 (3.4 oz) package instant vanilla pudding mix, the drained crushed pineapple, 1 cup reserved pineapple juice, and ¼ cup dark rum. Mix until well combined.
  9. Gently fold in 1 (8 oz) container whipped topping.
  10. Once the cake(s) is/are completely cool, remove from pan(s).
  11. If using two bowls, slice a thin layer from the bottom of each cake to create a flat surface for stability. Then, place one cake half on a serving plate. Spread half of the cream filling over the cake.
  12. Top with the second cake half and spread the remaining cream filling over the top.
  13. Press the remaining 1 cup sweetened shredded coconut onto the sides and top of the cake, pressing gently to adhere to the cream filling. Shape the coconut to resemble a pineapple, if desired.
  14. Chill for at least 2 hours, or freeze for faster chilling.
  15. Garnish with fresh pineapple leaves and additional pineapple chunks before serving.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

101g

Fat

42g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Fruit American Southern United States Oven Dinner Party Holiday Event Cakes Freezer Christmas Coconut Tropical Fruit Pineapple Taste Mood Sweet Equipment Number Of Servings Labor Day