• Cooking Time: 25 to 30
  • Servings:
  • Preparation Time:


  • 1/3 cup rum (80 proof)
  • 1 pkgs. (4-serv. size) Jell-O Coconut Cream or Vanilla Instant Pudding Mix
  • 1 pkg. (2-layer size) white cake mix
  • 4 eggs
  • 1/2 cup water
  • 1/4 cup oil
  • 1 cup flaked coconut


  • Blend all ingredients, except coconut in large mixer bowl (with vanilla pudding mix, increase water to 3/4 cup and add 1 cup flaked coconut to batter.) Beat 4 minutes at medium speed.
  • Pour into 2 greased and floured 9” layer pans.
  • Bake at 350 degrees for 25 to 30 minutes, or until cake springs back when lightly touched. Do not under bake.
  • Cool cake in pan for 15 minutes. Remove and cool on rack.
  • Fill and frost. Sprinkle with coconut and refrigerate.


Here's yet another version of this tasty cake...we made it frequently at our block-party get togethers...

Categories: Cake  Dessert 

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