100 Proof Pina Colada Cake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This 100 proof pina colada cake recipe is a delightful twist on the classic tropical cocktail. With a moist and fluffy texture, this cake is infused with the flavors of pineapple, coconut, and rum. The combination of these ingredients creates a truly indulgent dessert that will transport you to a sunny beach getaway. Perfect for parties or any special occasion, this boozy cake is sure to be a hit.

Keywords: pina colada, cake recipe, 100 proof, tropical, rum-infused.

100 proof pina colada cake recipe details

100 proof pina colada cake recipe, recipe Rating: 4.6
Number of votes:112

This cake will kick ya on yer butt… 100% of the alcohol is intact, so you will feel the effect. It’s VERY time consuming to make, I do a step a day, keeping it in the freezer. The recipe makes 2 cakes. The longer in the freezer the better, but take out the day or 2 before drinking (I mean eating).

Ready in: 4 days 30 mins

Ingredients

Serves: 12

• 1 pineapple-flavor cake mix
• Oil and water as needed on box’s directions
• 1 (16 ounce) can crushed pineapple, drained but with juice reserved
• 1 (16 ounce) container Cool Whip(R)
• 1 (16 ounce) bag shredded coconut
• 2 boxes coconut cream pudding, instant
• 1 bottle coconut-flavored rum

Preparation method

Prep: 3 days | Cook: 30 mins | Extra time: 1 day, other

1. Mix & bake cake as directed, although I substitute pineapple juice for water. Bake as directed in 2 round greased cake pans.
2. As cake is baking, mix pudding, substituting 1/2 cup rum for the milk, and add 1/2 cup coconut. Let set, then refrigerate.
3. While cake is baking, you should also add 1/2 cup rum to crushed pineapple, then refrigerate.
4. When cake is done, transfer to cooling racks, then immediately spray entire cake with rum, saturate it, let the cake absorb the rum. This part can be messy, so do over sink and/or bowl saving “run-off’ rum.
5. Put cakes in freezer, keeping them on rack. Then a few times a day, take out of freezer and spray again, and again, and again. Keep in freezer until next day.
6. Remove frozen cakes from freezer, and slice cake 1/2 in thickness to make 4 halves. OR, since 1 round pan makes full cake, you can just do 1 now, and the other later… Then guess what? Spray some more, especially where cake was cut. Same as above, spray cake, freeze… take out, spray, freeze… repeat.
7. “Introduce” rum buddies: crushed pineapple and pudding. Tell em to mix it up, then back in the fridge they go.
8. To assemble cake: using the cake bottoms, spread 1/2 of pudding/pineapple mixture on each layer, then freeze.
9. Then put tops on cakes, spray again, and freeze.
10. Add between 1/4 to 1/3 cup rum to Cool Whip(R). Frost cake with this mixture, then cover cake with coconut.
11. Spray frosted cake with rum, freeze… This can be repeated several times over few days.Other ideas

Although instant pudding is best, can use regular, but add the rum after cooking.

Other ideas

This cake will take up a lot of freezer room, so I sometimes make 1 cake with 1 layer, but keep 2nd layer intact in freezer.

Make ahead

The more time the finished cake is kept in freezer the better… however, cake will need a day or 2 to completely thaw. Cake will be very moist, and you will definitely get a good buzz off it.