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Pina Colada Cake

southern.chef's picture
Pina Colada Cake is a creamy cake. If you like frozen whipped topping cake then this Pina Colada Cake is the recipe you should try. You will defiantly love this Pina Colada Cake.
  White cake mix 18 1⁄2 Ounce (1 Package, Without Pudding)
  Canned flaked coconut 3 1⁄2 Ounce, divided (1 Can)
  Water 1 1⁄3 Cup (21.33 tbs)
  Egg whites 2
  Canned pineapple juice 6 Ounce
  Rum 1⁄4 Cup (4 tbs)
  Frozen whipped topping 8 Ounce, thawed (1 Container)

Combine cake mix, 1 cup coconut, water, and egg whites; beat 2 minutes at high speed of an electric mixer.
Reduce speed to low; beat 1 minute.
Pour batter into a greased and floured 13 x 9 x 2 inch pan.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Punch holes in top of cake with a wooden pick.
Mix pineapple juice and rum, pour over cake while still warm.
Let cake cool completely in pan on a wire rack.
Spread whipped topping over cake; sprinkle with remaining coconut.
Cover and chill at least 4 hours.
Cut into squares

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3924 Calories from Fat 721

% Daily Value*

Total Fat 123 g189.8%

Saturated Fat 105.2 g526.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3786.4 mg157.8%

Total Carbohydrates 646 g215.4%

Dietary Fiber 16.5 g66.1%

Sugars 397.9 g

Protein 43 g85.3%

Vitamin A 0.2% Vitamin C 126.7%

Calcium 53.9% Iron 21.9%

*Based on a 2000 Calorie diet

1 Comment

umaima's picture
Pina Colada Cake Recipe