Recipes Hawaiian Frosted Cake 4.8 (11) 7 Reviews 5 Photos I know there are a lot of variations for this kind of cake, but I experimented a little and found a recipe that my family really likes. I hope yours does too. It's flavorful without being overpowering like some other recipes I've tried like this. It doesn't last long in our house! Submitted by Jodster Published on April 3, 2019 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr 20 mins Servings: 10 Yield: 1 9x13-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 (18.25 ounce) package white cake mix 1 cup water 3 eggs ⅓ cup vegetable oil 1 (3.5 ounce) package instant coconut cream pudding mix 1 tablespoon rum-flavored extract 1 (8 ounce) can crushed pineapple, undrained 2 tablespoons flaked coconut 1 (3.5 ounce) package instant coconut cream pudding mix ½ cup milk 1 (8 ounce) container extra-creamy frozen whipped topping, thawed ¼ cup flaked coconut 1 tablespoon coconut extract 1 teaspoon rum-flavored extract Directions 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. I Made It Print 23 home cooks made it! Nutrition Facts (per serving) 482 Calories 21g Fat 69g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 482 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 44% Cholesterol 57mg 19% Sodium 593mg 26% Total Carbohydrate 69g 25% Dietary Fiber 2g 6% Total Sugars 51g Protein 5g 10% Vitamin C 2mg 3% Calcium 126mg 10% Iron 1mg 7% Potassium 158mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.