coconut cream rum cake with pina colada frosting Recipe
Coconut Cream Rum Cake with Pina Colada Frosting 1 (18.25 ounce) box white cake mix 1 small box coconut cream instant pudding and pie filling 4 eggs 1/2 cup water 1/3 cup dark rum 1/4 cup vegetable oil 1 cup flaked coconut
Preheat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.
Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. Pour into prepared cake pans. Bake for 25 to 30 minutes, or until cake springs back when lightly pressed (DO NOT UNDER-BAKE).
Cool in pan 15 minutes; remove and cool on racks.
Fill and frost cake layers; sprinkle with coconut. Chill and serve. Refrigerate leftover cake.
Pina Colada Frosting 1 (8 ounce) can crushed pineapple in juice 1/3 cup dark rum 1 small box coconut cream instant pudding and pie filling 1 (8 ounce) container Cool Whip, thawed
Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in Cool Whip.
