Pina Colada Cake
From Shelby DePrisco via Richard Shook in Aruba, February 2003
1 pkg white cake mix
*1 3-oz pkg INSTANT coconut cream OR vanilla pudding
4 eggs
*1/2 cup water (OR 3/4 cup)
1/3 cup dark rum (80 proof)
1/4 cup oil
*(1 cup flaked coconut IF using vanilla pudding)
*When using vanilla flavored filling, INCREASE water to 3/4 cup AND add 1
cup flaked coconut to batter.)
Blend all cake ingredients EXCEPT COCONUT in large bowl and beat 4 minutes at medium speed with electric mixer. Add coconut (if using). Pour into 2 greased and floured 9" cake pans. Bake in 350 over for 25-30 minutes, until cake springs back when lightly pressed. Do not underbake. Cool in pans for 15 minutes, remove to cooling racks.
Frosting:
1 8-oz can crushed pineapple
1 3-oz pkg coconut cream or vanilla instant pudding
1/3 cup dark rum
1 9-oz box Cool Whip, thawed
flaked coconut
Combine all ingredients EXCEPT WHIPPED TOPPING AND COCONUT and beat until well blended. Fold in whipped topping. Fill cake between layers and frost top and sides. Sprinkle with coconut. Chill.
Refrigerate leftover cake, if there is any!
This page was last modified February 2003