Hawaiian Frosted Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray or butter the pan well and coat inside with flour to prevent sticking.

Beat the cake mix water eggs vegetable oil 1 package of coconut cream pudding mix and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.

Bake in the preheated oven until the cake has risen turned golden brown and a toothpick inserted into the center of the cake comes out clean 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack about 30 minutes.

While the cake is baking spread 2 tablespoons of flaked coconut onto a baking sheet and bake in the preheated oven until lightly toasted about 10 minutes. Remove the coconut allow to cool and set aside.

To make frosting whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy about 2 minutes. Gently fold in the whipped topping 1/4 cup flaked coconut coconut extract and 1 teaspoon of rum extract. Frost the cake and sprinkle toasted coconut on top. Keep refrigerated.