Yield: 10 Servings
|½ cup||Flaked coconut|
|1 pack||Pineapple cake mix|
|1 pack||4 3/4oz instant van. pudding|
|1 can||8oz crushed p'apple in juice|
|½ cup||Cooking oil|
|½ cup||Dark rum|
|½ cup||Cream of coconut|
|1 x||Stick butter/margarine|
|3 teaspoons||Reserved pineapple juice|
|4 teaspoons||Cream of coconut|
To make cake, drain pineapple; reserve juice. Mix pineapple with flaked coconut; set aside. Grease and flour 10-inch tube pan.
Preheat oven to 350 degrees.
combine cake mix pudding mix, eggs, oil, rum, and cream of coconut in large mixing bowl. Beat 2 minutes with elextric mixer at high speed.
Fold in pineapple-coconut mixture. Pour into prepared pan; bake for 1½ to 1 ¾ hours, checking occasionally from the hour mark on. Cake is done when nicely browned and testing pick comes out clean. While cake is baking, prepare rum sauce. In small saucepan, combine butter, sugar and juice. Heat over low flame until butter melts and sugar dissolves. Bring to a coil; boil 1 minute. Stir in rum and cream of coconut. When cake is done, remove from oven and punch holes in cake's surface with fork or testing pick. Drizzle ½ cup rum sauce over cake. Let cool in pan 15 minues; then turn out on serving plate.
Punch holes in top and upper sides; spoon remaining suace over cake.
Garnish with additional flaked coconut, if desired. let cool completely before cutting.