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Bacardi Pina Colada Cake
Cake:
1 box (2-layer size) white cake mix
1 pkg. (4-serving size) coconut cream or vanilla instant pudding mix
4 eggs
1 cup flaked coconut
1/2 cup water*
1/3 cup dark rum
1/4 cup cooking oil
Frosting:
1 can (8 oz.) crushed pineapple in juice
1 pkg. (4-serving size) coconut cream or vanilla instant pudding mix
1/3 cup dark rum
1 tub (9 oz.) frozen nondairy whipped topping, thawed
Blend all cake ingredients, except coconut, in large mixer bowl.
Beat 4 minutes at medium speed of electric mixer. Pour into 2
greased and floured 9-inch layer pans. Bake at 350 degrees for 25 to
30 minutes or until cake springs back when lightly pressed. Do not
underbake. Cool in pan 15 minutes.
Remove and cool on racks. Fill and frost. Sprinkle with coconut.
Chill. Refrigerate leftover cake.
For frosting, combine all ingredients except whipped topping in a
bowl. Beat until well-blended. Fold in thawed whipped topping.
*When using vanilla pudding in cake, increase water to 3/4 cup and
add 1 cup flaked coconut to batter. |
