|Andy's Pina Colada Groom's Cake is shown behind Hunter, who was checking out the food table.|
The other day I thought I'd fix Andy a cake and I searched for the cook book I thought the recipe came from with no luck. I knew Coco Lopez was one of the main ingredients, so I went straight to the source. This one was prepared in my bundt cake pan and I used crushed pineapple to top it with. It turned out really good and it's disappearing rather quickly! I used two varieties of rum just to see how it would turn out...and it turned out pretty darned good!
- 1 (18¼ or 18½-ounce) package yellow cake mix*
- 1 (4-serving size) package instant vanilla flavor pudding mix
- 1 (15-ounce) can Coco Lopez® Cream of Coconut
- ½ cup plus 2 tablespoons rum
- 1/3 cup vegetable oil
- 4 eggs
- 1 (8-ounce)* can crushed pineapple, well drained
Preheat oven to 350°. In large mixer bowl, combine cake mix, pudding mix, ½ cup cream of coconut, ½ cup rum (I used Mango flavored rum here), oil and eggs. Beat on medium speed 2 minutes.
Stir in pineapple. Pour into well-greased and floured 10-inch fluted tube or tube pan.
Bake 50 to 55 minutes.
Cool 10 minutes. Remove from pan.
With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. (Next time I'll use the handle end of a wooden spoon like I do with a "poke cake" to let more of the coconut goodness ooze inside of the cake)
Combine remaining cream of coconut and remaining 2 tablespoons rum (I used Bacardi Gold rum here); slowly spoon over cake.
Chill thoroughly. Garnish as desired. (*I bought a 15 oz. can of crushed pineapple and used the remaining to top the cake with.)
Store in refrigerator.
**If cake mix with "pudding in" is used, omit pudding mix.
Source: Coco Lopez