Piña’ Colada Cake
3/4/2011
Preheat oven to 350° F. Combine Lemon Cake Mix, butter, eggs, coconut milk and rum and mix well with an electric mixer. Add coconut and blend in. Pour batter into a greased and floured bundt pan. Bake for 30 to 35 minutes. Let cool 10 minutes and then turn out onto a wire rack and let cool completely. Frosting: Add the pineapple and coconut to the cream cheese frosting and mix well. Frost the cake with this mixture. If desired, serve with fresh strawberries and ice cream. Makes approx. 12 servings.

Ingredients

1 pkg. Canterbury Naturals Sunshine Lemon Cake Mix
½ cup butter, softened
3 eggs
¼ cup canned coconut milk
¼ cup light rum
1 cup coconut
1 container of cream cheese frosting
1 – 20 oz. can crushed pineapple (squeeze out all of the juice)
1 cup coconut

Directions

Preheat oven to 350° F. Combine Lemon Cake Mix, butter, eggs, coconut milk and rum and mix well with an electric mixer. Add coconut and blend in. Pour batter into a greased and floured bundt pan. Bake for 30 to 35 minutes. Let cool 10 minutes and then turn out onto a wire rack and let cool completely. Frosting: Add the pineapple and coconut to the cream cheese frosting and mix well. Frost the cake with this mixture. If desired, serve with fresh strawberries and ice cream. Makes approx. 12 servings.
Print