posted by pepe85323 11-22-102 2:13 PM
Pina Colada Cake
Cake:
1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored
4 eggs
1 cup flaked coconut
1/2 cup water*
1/3 cup dark rum (80 proof)
1/4 cup vegetable oil
Frosting:
1 can (8 oz) crushed pineapple (in juice)
1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored
1/3 cup dark rum (80 proof)
1 pkg (9 oz) frozen non dairy whipped topping, thawed
Blend all the ingredients, except the coconut in a large mixing bowl. Beat for 4 minutes at medium speed of an electric mixer. Pour into 2 greased and floured 9 inch cake pans. Bake in an oven preheated to 350o for 25 to 30 minutes, of until cake springs back when lightly pressed. Do not underbake. Cool pan for 15 minutes, remove from pans and cool on wire racks. Fill and frost. Sprinkle with flaked coconut. Chill. Refrigerate leftover cake.
For frosting, combine all the ingredients except for the whipped topping in a bowl. Beat until well blended. Fold in thawed whipped topping.
* With vanilla flavored filling, increase water to 3/4 and add 1 cup flaked coconut to the batter.