Piņa Colada Cake








  • 1 (15.5 oz.) pkg. yellow cake mix

  • 1/4 cup melted coconut oil

  • 1 (20 oz.) can crushed pineapple in pineapple juice, divided

  • 2 (4 oz.) bars white chocolate, chopped

  • 2 (8 oz.) pkgs. cream cheese, softened

  • 1/2 cup powdered sugar

  • 2 Tbs. coconut rum or 1/2 tsp rum extract (optional)

  • 1 cup shredded unsweetened coconut

Hat oven to 350° F. Spray two 8" cake pans (I only have 9") with baker's joy; line bottoms with parchment paper and then spray tops with same spray along with the sides of pans.  Prepare cake mix as package directs, using coconut oil for vegetable oil and 1cup crushed pineapple with juice in place of water. Divide batter evenly between pans. Bake 22 to 25 minutes. until done. Let cool.

Drain remaining pineapple. In heatproof bowl, melt white chocolate in microwave for 30 second intervals, stirring after each interval. Let sit three minutes. Stir until smooth. Let cool to room temperature. Using electric mixer on medium speed, beat cream cheese and sugar two minutes. Add white chocolate and rum. Beat one minute or until smooth. Reserve 1/2 cup frosting.

Spread first cake layer with 1/4 cup frosting. Spread drained pineapple over frosting. Spread 1/4 cup frosting on top of second cake layer. Flip over and place on cake to cover pineapple layer. Frost top and sides of cake with remaining frosting. Press coconut into frosting around side of cake. Place reserved frosting in pastry bag fitted with medium open star tip; pip 12 rosettes around edge of cake. Garnish with pineapple, if desired.