Pina Colada Coconut Rum Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.
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.
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.