Ingredients
- 1 package white cake mix shopping list
- 1 package instant pudding mix -- vanilla Or coconut shopping list
- 1 eggs shopping list
- 1/4 cup water shopping list
- 1/4 cup oil shopping list
- 1 cup flaked coconut shopping list
- 1/3 cup Bacardi dark rum shopping list
- frosting shopping list
- 1 package instant pudding mix -- vanilla Or coconut shopping list
- 1/3 cup Bacardi dark rum shopping list
- 1 can crushed pineapple in juice shopping list
- 1 Container frozen whipped topping – Thawed shopping list
How to make it
- Blend all ingredients except coconut in large mixer bowl.
- Beat 4 minutes at medium speed of electric mixer.
- Pour into two greased and floured 9-inch layer cake pans.
- Bake at 350 F for 25 -30 minutes or until cake springs back when lightly pressed.
- Do not under bake.
- Cool in pans for 15 minutes; remove and cool on racks.
- Fill and frost; sprinkle with coconut. Chill.
- Refrigerate leftover cake.
- Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.
People Who Like This Dish 2
- cherylannxo Santa Nella, CA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- mjcmcook Beach City, CA
- grizzlybear CA
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The Rating
Reviewed by 2 people-
YOUR ON A BEAR ROLL THANKS HA HA HA
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Bear, I used to have a recipe pretty much like this one on my old computer until the darn thing crashed. I lost the recipe. Thanks for sharing. You have my 5....Cheryl
cherylannxo
in Santa Nella loved it
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