Pina Colada Cake

Melissa Williamson

By
@georgiagirl48

My family and friends loves it and they are so delicious and tasty. I make them for parties and July 4th parties.


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Comments:

Serves:

12 servings

Prep:

30 Min

Cook:

15 Min

Ingredients

cake:
1 pkg
(18 1/2 ounces) white cake mix, plus ingredients to prepare mix
rum filling:
1/2 c
cold whipping cream
1/4 c
dark rum
2 Tbsp
powdered sugar
3/4 tsp
vanilla flavoring
whipping topping:
2 c
cold whipping cream
3/4 c
powdered sugar
2 tsp
vanilla flavoring
garnishes:
1
fresh pineapple, peeled, cut in half lengthwise and cored
2 c
sweetened shredded coconut, toasted

Directions Step-By-Step

1
Prepare cake mix and bake according to package directions using two 9-inch round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.
2
For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.
3
For whipped topping, place 2 cups whipping cream in large bowl; beat 1 1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
4
Place pineapple cut side down on cutting board; slice very thinlyl Place slices on paper towels; pat dry.
5
Place 1 cake layer on serving plate. Spread half of run filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.
6
Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.

About this Recipe

Course/Dish: Cakes