Hawaiian Frosted Cake recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix 1 cup water 3 eggs ⅓ cup vegetable oil 1 (3.5 ounce) package instant coconut cream pudding mix 1 tablespoon rum-flavored extract 1 (8 ounce) can crushed pineapple, undrained 2 tablespoons flaked coconut 1 (3.5 ounce) package instant coconut cream pudding mix ½ cup milk 1 (8 ounce) container extra-creamy frozen whipped topping, thawed ¼ cup flaked coconut 1 tablespoon coconut extract 1 teaspoon rum-flavored extract
Nutrition Info
- 482 caloriescarbohydrate: 68.6 gcholesterol: 56.8 mgfat: 20.8 gfiber: 1.7 gprotein: 4.9 gsaturatedFat: 8.7 gservingSize: -sodium: 592.7 mgsugar: 50.5 gtransFat: : -unsaturatedFat: : -
Directions Hawaiian Frosted Cake
Directions
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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.
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.
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.
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.
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.