Ingredients

The following ingredients have 15 Servings
  • 1 box angel food cake mix
  • 1 (20-ounce) can crushed pineapple (Including It's Juice)
  • 1 cup sweetened shredded coconut (divided)
  • 3-4 tablespoons dark rum (divided)
  • 1 container creamy vanilla frosting
  • 1 cup pineapple chunks (optional)
  • 1 cup cherries (optional)

Instruction

  • Preheat the oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  • In a large bowl, mix cake mix, crushed pineapple and it's juice, 1/2 cup coconut, and 2-3 tablespoons dark rum until well combined.
  • Pour batter into prepared baking dish and bake in preheated oven 28-35 minutes or until the top is golden brown.
  • Mix 1 tablespoons dark rum in a small bowl with 1 tablespoon of water. When cake comes out of the over apply the rum and water mixture to the top of the cake with a pastry brush.
  • Allow cake to cool completely and frost with the prepared frosting then sprinkle the top evenly with 1/2 cup coconut. Garnish, if desired, with pieces of pineapple and maraschino cherries.