Cake Mix Doctor Pina Colada Cake

By prairiemama

This is "one of my favorites" (cake mix doctor), with the
mix of cream of coconut, pineapple juice and rum. Not for the shy of coconut!



Photo by: minithemuffin

Ingredients

• Cake:
• Vegetable spray for the pan
• Flour to dust the pan
• 1 (8 oz) crushed pineapple packed in juice
• 1 (8.5 oz) cream of coconut
• 1/2 cup + 2 tablespoons light or dark rum
• 1 (18.25 oz) plain yellow cake mix
• 1 (3.4 oz) coconut instant pudding mix
• 1/3 cup vegetable oil
• 4 large eggs
• 1 cup unsweetened coconut
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, sifted
• 1/4 cup flaked coconut
• Glaze:
• 1 cup reserved cream of coconut
• 2 tablespoons rum
• Coconut Whipped Cream:
• 1 cup heavy whipping cream
• 1 can (8.5 oz) cream of coconut
• 1/3 cup powdered sugar
• 3/4 cup coconut
• Topping:
• 1/4 cup coconut, toasted

Details

Servings 16
Preparation time 10mins
Cooking time 65mins

Preparation

Step 1

1. Preheat the oven to 350.
2. Lightly spray a 12-cup bundt pan and dust with flour.
Shake out excess flour.

Cake:
1. Drain the pineapple, save the juice.
2. In a small bowl, measure 3 tablespoons pineapple
juice.
3. Stir cream of coconut in its can, measure out ½ cup,
put in bowl with pineapple juice.
4. Stir 2 tablespoons rum in same bowl and set aside.
5. In a large bowl, combine the cake mix, pudding, oil,
eggs, ½ cup rum, pineapple and rest of cream of
coconut.
6. Beat with an electric mixer on low speed for 1
minute. Scrape the sides of the bowl.
7. Increase mixer to medium and beat 2 minutes more.
The batter should be thick and smooth.
8. Pour into pan.
9. Bake for 43-48 minutes or till the cake springs back
when lightly pressed with a finger.
10.Cool on a wire rack for 20 minutes. Leave the oven
on.
11.Put coconut in a baking pan in the oven to toast till
lightly brown, 3-4 minutes.
12.Cool
13.Run a long knife around the edge of the cake and
invert onto a serving plate.
14.Poke holes in the top of the cake.

Glaze:
1. Put cream of coconut and rum in a small mixing bowl
2. Stir until well combined
3. Slowly spoon the glaze over the warm cake.

Cool for 20 minutes.

Topping:
1. Chill beaters and medium bowl in the freezer for 5
minutes
2. Beat cream and powdered sugar on high till stiff
peaks form, 2-3 minutes
3. Fold in coconut.

Pile the topping on top of the cake and sprinkle with toasted coconut.

Slice & serve.

Refrigerate leftovers.