Coconut Cream Rum Cake with Pina Colada Frosting


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 (18.25 oz) 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
Pina Colada Frosting


Directions

Heat 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.


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