1/3 cup Rum
1 pkg coconut instant pudding mix (may want to try lemon or lime if can't find coconut)
1 pkg yellow cake mix
4 eggs
1/2 cup water
1/4 cup oil
1 cup coconut
Blend all ingredients except coconut in large bowl. Beat 4 minutes at med speed. Pour into 2 greased and floured 9" layer pans. (or a 13x9 pan) Bake 350* for 25-30 minutes or until cake springs back when touched. (toothpick test as well) Do not underbake. Cool in pans 15 minutes, remove & cook on racks. Fill and frost and sprinkle with coconut. Chill.
FROSTING:
Combine 1 can (8 oz) crushed pineapple in juice, 1 pkg coconut instant pudding and 1/3 cup rum in bowl. Beat well. Fold in 1 container (9 oz) frozen whipped topping - thawed.
Enjoy!
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