COCONUT CREAM RUM CAKE WITH PINA COLADA FROSTING

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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.

Notes

Categories: Dessert 

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