Pina Colada Cake III

I loved this cake, it says to refrigerate it, do you think I could Mail it at Christmas time?

My husband is a huge coconut fan, so I decided to give this one a go for our 4th of July party. Wow!!! It is moist, delicious, and beautiful! I took another reviewer’s suggestion and used 1/4 cup Malibu Rum and 1/4 cup pineapple juice in the batter, and it turned out perfectly. I will absolutely be making this again! Thank you!!!

I made this without adjusting the recipe and let me tell you something it was a HIT!! For the next time I will try making it with the pineapple cake mix.

Yes, I did make lots of changes I just needed a base recipe and this was perfect thank you, oh and it was strictly for adults after

Tasted good.. must’ve gotten too much pineapple juice. it didn’t slice real good. but it had good flavor. a bit sweet

This was good, but I definitely saw some room for improvement. I plan on tweeking a few things and trying again.

The cake was good, but it sunk in the middle of the Bundt ring. I frosted this with cream cheese frosting with rum extract and patted coconut into the icing. I made rum sauce with coconut rum to serve over this cake and ice cream! I made this for my pastry chef daughter-in-law’s birthday, and everyone liked it.

Pina Colada is one of my favorite cakes! I did not have all ingredients on hand but I did have one huge fresh Maui DOLE pineapple (very sweet) to use with this recipe. I used a duncan hines pineapple cake mix, coconut pudding and a cream of coconut (Coco Lopez). Don’t make the mistake of using coconut milk, you can find the cream of coconut in the wines/liquor aisles. The can is a blueish color and is 15 oz. I also used 1 tsp of rum extract ( did not have any rum on hand) mixed with fresh pineapple bits (cut up in pieces) and as much of the fresh pineapple juices to make up for the 1/2 rum called for in the recipe batter. I made these into cupcakes instead of a tube cake pan, baking at 20 minutes, ending up with 22 cupcakes. If you do it this way make sure you fill each cupcake 2/3 way, it will rise up during baking. When cooled I used a toothpick to poke holes on the top. For the glaze, I decided to cut up more pineapple bits mixed with the leftover cream of coconut, drizzled over cupcakes. I also toasted a bag of Bakers coconut flakes in a pan until it was golden brown and sprinkled a generous amount on top of the glaze, chilled until ready to serve. easy to make, definitely moist and delicious!

One of the best cakes I’ve ever had and super-easy, too! This was a huge hit at the party I brought it to. I used egg beaters and coconut milk (instead of cream) with no noticeable difference. I also used pineapple flavored cake mix and coconut flavored pudding.

I was disappointed – not much flavour at all! My son said it was good but tasted like water! And I added toasted coconut to the mix. I did not however poke holes in it and pour the cream and rum on top – don’t much like soggy cake. To its credit it was moist and fluffy…. only other change I made was to use 3 eggs plus 1 egg white so it wouldn’t be too heavy.

This is very tasty bundt cake! I made it for Christmas dinner, so I added green food coloring to the coconut creme frosting to give it a festive appearance.

Very good and very easy. If you have it and don’t want to use alcohol, use a whole can (14oz) of coconut cream and leave out all the other liquids in the cake mix. No oil needed (plenty of fats in the coconut milk) and no rum or water. GREAT cake this way and the original way too.

I made this twice already… And well…. Let’s just say that this recipe is a keeper, and I give it a 5 * rating :). I made changes to make it my own, I used the full 1/2 cup of MALIBU coconut rum instead of plain rum. I also couldn’t find cream of coconut anywhere so I used 1/2 can of coconut milk and 2 tbsp of pineapple rum instead of regular rum so the rum flavors are balanced out in the glaze. Next time I want to try to make a liquidy and creamy glaze and I will use pineapple slices and maraschino cherries for garnish :).

I made these as cupcakes and they were incredibly moist and they were yummy but they didn’t taste like pina colada, nor could I taste the rum in the actual cake either (what a waste of two shots of Malibu!). I’ve tried them twice, and even added a tablespoon of coconut extract, and I’m sorry, but they don’t taste tropical. I even had taste testers who didn’t know what they were supposed to taste like and they said they were the best VANILLA cupcakes they’d ever had. Looking for pineapple cake mix and instant coconut pudding, and we’ll see how that goes.

This is a great recipe. It was very much enjoyed by my family. In fact some folks could’t get enough of it and kept coming back for more. I had one family member in particular who would eat his cake seconds after cutting his slice and sthen return for more. In fact he stood over it and did cake security for quite sorme time because he said it was sooo good!!!LOL!!! I will definitely make again. I didn’t give it 5 stars because I modified the recipe a bit. I didn’t have cream of coconut so I made some using coconut milk, condensed milk, and coconut extract. I also only used 1/2 the can of pineapple. In stead of making it in a bundt cake pan I used a simple shallow pan and iced the cake with the rum mixture and some whip cream. This cake is a winner.

Fantastic recipe, I ended up doubling recipe since we had a large party. Such a moist and tasty cake, everyone loved it! I did added more liquor, its just the way we like it.

I made slight changes, I didn’t add the 2 Tbls. rum to the cream of coconut I poured on top. I then frosted with a tub of cool whip and then topped toasted flaked coconut, it was very moist and yummy!!

This did turn out moist and was pretty good. I used Malibu rum and was disappointed that I couldn’t taste much rum flavor. I would use a cheaper rum next time.

Overall this was very delicious and moist. I used french vanilla cake mix and a larger can of pineapple with the juice. Then topped it off with coconut flakes. It was a hit with my dad on Father’s Day. Thanks!

i used rum flavoring with 1/4 cup of water and kept the juice in the pineapple. It was so moist and yummy. My co-workers raved about it

i think the taste evaporated with the smell. while this was baking, the house smelled wonderful – coconut, rum, pineapple… delicious. when it was done and chilled though, it was just too bland. you could sometimes taste the rum, and the pineapple, but the coconut is no where to be tasted. (i could sprinkle it with shredded coconut, but we don’t like packaged coconut. :()