READY IN ABOUT 1½ hrs

Hawaiian Frosted Cake

Read Reviews (2)

"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!" — Jodster

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Sep 01, 2010

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.

—sweetsbaker

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Mar 26, 2012

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

—babydoll2josh

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5 Ratings

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Nutrition

Calories
482 kcal
24%

Carbohydrates
68.6 g
22%

Cholesterol
64 mg
21%

Fat
20.8 g
32%

Fiber
1.7 g
7%

Protein
4.9 g
10%

Sodium
593 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hawaiian Frosted Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 482
Calories from Fat: 187

% Daily Value *
Total Fat 20.8g 32 %
Saturated Fat 8.7g 44 %
Cholesterol 64mg 21 %
Sodium 593mg 24 %
** Potassium 158mg 4 %
Total Carbohydrates 68.6g 22 %
** Dietary Fiber 1.7g 7 %
Protein 4.9g 10 %
** Sugars 50.5g
Vitamin A 2 %
Vitamin C 4 %
Calcium 16 %
Iron 12 %
** Thiamin 14 %
** Niacin 14 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.