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PINA COLADA CAKE 1 pkg. white cake mix 1 (4 serving size) pkg. coconut cream flavored or vanilla instant pudding and pie filling 4 eggs 1 c. flaked coconut 1/2 c. water 1/3 c. dark rum (80 proof) 1/4 c. vegetable oil Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back lightly when pressed. Do not underbake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. Note: With vanilla flavored filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter. Frosting For Pina Colada Cake: 1 (8 oz.) can crushed pineapple in juice 1/3 c. dark rum (80 proof) 1 (9 oz.) container frozen whipping topping, thawed 1 (4 serving size) pkg. coconut cream flavored or vanilla instant pudding and pie filling Combine all ingredients except whipping topping in a bowl; beat until well blended. Fold into thawed whipped topping. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |