Pina Colada Coconut Rum Cake

• cooking spray
• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup sweetened shredded coconut, divided
• 1 1/4 cups cream of coconut
• 1 1/4 cups white rum, or to taste
• 1 1/2 cups crushed pineapple, chilled
• 1 (8 ounce) container whipped topping

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. Combine yellow cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer until smooth, about 2 minutes. Fold in 1/2 cup shredded coconut. Pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.
4. Mix cream of coconut and white rum together in a bowl. Poke holes in the hot cake with the end of a wooden spoon; pour cream of coconut mixture evenly over the cake. Chill cake, 8 hours to overnight.
5. Mix remaining shredded coconut, crushed pineapple, and whipped topping together in a bowl. Spread evenly over the chilled cake. Chill for 1 hour before serving.

cooking spray, yellow cake, water, eggs, vegetable oil, coconut, cream of coconut, white rum, pineapple

Taken from www.allrecipes.com/recipe/256371/pina-colada-coconut-rum-cake/ (may not work)