The smooth taste of coconut milk and coconut flakes makes this cake like a vacation in a baking dish. The spiced rum adds a bit of extra excitement.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Yield:Serves 10 1x
Category:Bakery
Ingredients
Scale
16 tablespoons (2 sticks) unsalted butter
2 (20-ounce) cans pineapple chunks, drained
3/4 cup coconut milk
1/3 cup spiced rum
1 (15.25-ounce) box yellow cake mix
2 cups sweetened shredded coconut, plus toasted coconut for serving
Whipped cream for serving
Maraschino cherries for serving
Instructions
Preheat the oven to 350 degrees F.
Melt 8 tablespoons of the butter and pour into a 9 × 13-inch baking dish. Stir in the pineapple, coconut milk, and rum. Sprinkle the cake mix evenly over the pineapple. Sprinkle the coconut on top of the cake mix. Cut the remaining 8 tablespoons butter into small cubes and scatter evenly over the coconut.
Bake the cake for 45 to 55 minutes or until the coconut is golden. Check the cake halfway through to make sure the coconut does not burn. If needed, cover with a piece of aluminum foil.
Serve warm or at room temperature with whipped cream, cherries, and toasted coconut.
Notes
You can use fresh pineapple instead of canned, if you wish.
To toast the coconut, spread on a baking sheet and bake at 350 degrees F for 5 to 10 minutes or until light golden brown.
