1 White cake mix (2 layer size
-)
1 Coconut cream or vanilla
– instant pudding (4 serv)
1 Eggs
1/4 c Water
1/4 c Wesson oil
1 c Flaked coconut
1/3 c Bacardi dark rum
FROSTING
1 Coconut cream or vanilla ins
-tant pudding (4 serv)
1/3 c Bacardi dark rum
1 Can crushed pineapple (in
– juice)
1 Container frozen whipped
– topping, thawed
Blend all ingredients except coconut in large mixer bowl. Beat 4
minutes at medium speed of electric mixer. Pour into two greased and
floured 9-inch layer cake pans. Bake at 350?F for 25 -30 minutes or
until cake springs back when lightly pressed. Do not under bake.
Cool in pans for 15 minutes; remove and cool on racks. Fill and
frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
Frosting: Combine all ingredients except whipped topping in a bowl;
beat until well blended. Fold in thawed whipped topping.
Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
NY
Yields
1 servings