|
Pineapple
Coconut Rum Cake |
Pineapple Coconut Rum Cake
1 white cake mix (without pudding)
4 eggs
1/3 c. oil
1/2 c. dark rum
1 pkg. instant coconut cream pudding
1/4 c. water
Mix together above ingredients in a bowl according to cake
instructions. Add and mix together: 1 lg. size can crushed pineapple
in
its own juice (approximately 1-1/2 c.)
1-1/2 c. flaked coconut
Pour into 9"x13" cake pan and bake at 350 degrees for approximately
30 to 35 minutes. Cool cake thoroughly, I put it in the refrigerator
overnight after it is cool to chill it.
TOPPING
1 lg. container Cool Whip
1 sm. can crushed pineapple in its
own juice
1 pkg. instant coconut cream pudding
1/3 c. dark rum
2 c. flaked coconut
Mix topping together and spread on cake, sprinkle with flaked
coconut.
|
