Hawaiian Frosted Cake

Hawaiian Frosted Cake

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
Jodster
Recipe by  Jodster

“I know there are a lot of variations for this kind of cake, but I experimented a little and found a recipe that my family really likes. I hope yours does too. It's flavorful without being overpowering like some other recipes I've tried like this. It doesn't last long in our house!”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.
  2. Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.
  3. Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.
  4. While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.
  5. To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.

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Reviews (2)

Rate This Recipe
sweetsbaker
18

sweetsbaker

I made this for my father-in-law's birthday because he likes coconut and everyone loved it. I was concerned about the rum flavoring being too much but everything came out perfect! I used a bundt pan and the cake turned out nice and moist (I did have problems getting it out of the pan but I think I should have waited for it to cool a little longer before trying.) The frosting is very yummy. A little tip: if you forget to thaw the whip cream like I did, an electric wisk works wonders. I also used a little extra toasted coconuts on top. Very excellent recipe. It's rare that I find one that I don't feel the need to alter very much.

babydoll2josh
7

babydoll2josh

Do not make this cake if your on a diet!!!! This was the best cake I've ever tasted!!!!!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 482 cal
  • 24%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 68.6 g
  • 22%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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White Almond Wedding Cake

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Toasted Coconut Cream Cake