For friends who asked...

The Pina Colada Cake.

Pina Colada Cake
Serves 16

CAKE AND SYRUP:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 can (15 ounces) cream of coconut
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/2 cup plus 2 tablespoons light rum
1/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
4 large eggs
1 can (8 ounces) crushed pineapple packed in juice, drained
1 cup frozen unsweetened grated coconut, thawed

WHIPPED CREAM:

1 cup heavy (whipping) cream
1 can (8. 5 ounces) cream of coconut

1. Place rack in the center of the oven. Preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set the pan aside.

2. Stir the cream seam of coconut, then pour 1/2 cup into a liquid measuring cup and reserve the remaining 1 cup for the syrup.

3. Place the cake mix, pudding mix, 1/2 cup of coconut, ½ cup rum, oil, and eggs in large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the mixing bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping the sides down as needed. The batter should look thick and smooth. Fold in the crushed pineapple until it is well distributed in the batter. Pour the batter into prepared pan, smoothing it out with the spatula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. 50 to 55 minutes. Remove the pan from oven and place it on a wire rack to cool for 20 minutes. Place the coconut in an aluminum pie pan and toast it in the oven until lightly browned, 4 to 5 minutes. Remove the pan and set aside. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.

5. Prepare the rum syrup. Place the reserved l cup cream of coconut and the remaining 2 tablespoons rum in a small mixing bowl. Stir until well combined.

6. While the cake is still warm, poke holes in the top with a long wooden skewer or toothpick. Spoon the rum syrup over the top, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Let the cake cool completely, 30 minutes.

7. For the coconut whipped cream, place the heavy cream and cream of coconut in a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes.

8. Slice and serve the cake topped with coconut whipped cream and garnished with the toasted coconut.



This cake is always popular at parties and family gatherings. I usually don't have leftovers, but the cake will keep for a couple of days.

It came from The Cake Mix Doctor . I've made probably half of the cakes in the book!