Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | White cake mix (2 layer size ) |
| 1 | Coconut cream or vanilla instant pudding (4 serv) |
| 1 | Eggs |
| ¼ cup | Water |
| ¼ cup | Wesson oil |
| 1 cup | Flaked coconut |
| ⅓ cup | Bacardi dark rum |
| 1 | Coconut cream or vanilla ins tant pudding (4 serv) |
| ⅓ cup | Bacardi dark rum |
| 1 | Can crushed pineapple (in juice) |
| 1 | Container frozen whipped topping, thawed |
FROSTING
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 350øF 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