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Pina Colada Cake

This cake is made using a boxed cake mix and pudding as well as a few other ingredients. Its such a wonderful cake and has been requested by famly and friends many times. Hope that you enoy and please let me know ig you bake it!
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Equipment

  • 1 10 cup bundt cake

Ingredients
  

Cake Mix

  • 1 box yellow cake mix
  • 4 large eggs
  • 3/4 cup pineapple juice
  • 1/4 cup rum or whiskey
  • 1/2 cup coconut oil- or neutral oil
  • 1 tsp vanilla extract
  • 1 tsp coconut extract

Glaze 1

  • 1 cup confectioners sugar
  • 1/4 cup pineapple juice
  • 1 tbsp rum or whiskey

Glaze 2

  • 1 cup confectioners sugar
  • 3 tbsp coconut milk
  • 2 tbsp rum or whiskey
  • 1 tsp coconut extract

Topping

  • shredded sweetened coconut see notes

Instructions
 

  • Preheat oven to 350 degrees- butter and dust flour a bundt cake pan-set aside
  • in a large bowl, beat all the ingredients for the "cake mix", cake mix, 4 eggs, juice, rum, and mix and then add oil and extracts
  • pour the batter inside the bundt pan and bake for 30-35 minutes until a knife inserted comes out clean
  • while cake bakes, prepare the glazes by mixing each glaze and its ingredients in a separate bowl-set aside
  • once cake is done baking, wait 10 minutes to invert. Once cake is inverted and is still warm, brush Glaze 1 all over the cake and let it cool
  • once cake is cool, pour Glaze 2 all over the top
  • sprinkle coconut on top- toasting coconut is optional.
  • keep cake in an airtight container at room temp for up to 3 days

Notes

Shredded Sweetened Coconut- this topping can be added straight from the bag or toast it as I did, at 350 degrees for about 6-10 minutes. make sure to move the coconut around while its toasting so that it doesn't burn