Pina Colada Cake I

Pina Colada Cake I


"The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!"


{{adjustedServings}} servings 415 cals
Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Separate the eggs. Combine flour, 1 1/2 cups sugar, baking powder and salt in bowl. Make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. Beat until smooth.
  2. Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. (Do not blend or stir).
  3. Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, 15 minutes or until cake springs back when lightly pressed.
  4. Invert pan on funnel to cool cake completely.
  5. Combine pineapple, 1 cup sugar and butter in saucepan. Cook stirring until mixture comes to boil. Boil 5 minutes stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and pierce all over with fork. Spoon mixture over cake. Garnish with coconut.....Good Eating!!!
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  1. 9 Ratings


Amazing delicoius drunken cake! Tastes wonderful but beware of the alcohol content, the whole cake is submerged in a wonderful dry, smooth rum. If you like to relax and drink, this is the cake f...

I thought this cake was terribly dry and tasteless. I will agree with one of the other reviewers that the rum/pineapple/coconut mixture was good. I made it for the 4th of July and luckily it was...

Wow, this really is a tasty cake! I made this cake exactly as stated in the recipe for a small dinner party with friends last night. Everyone loved it! Two words of caution; 1. make sure you g...