Recipe

Pina Colada Cake And Frosting Recipe

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Ingredients

1 (8 oz) container Cool Whip, thawed .
1/3 c light rum .
FROSTING .
1 (3 1/2 oz) package vanilla instant pudding mix or French vanilla instant pudding or instant coconut pudding mix .
1 (3 1/2 oz) package instant vanilla pudding or French vanilla instant pudding or instant coconut pudding mix .
1/3 c light rum .
4 large eggs .
1/2 c coconut, to taste toasted* (optional) .
1 (18 1/4 oz) box white cake mix .
CAKE .
1 (8 oz) can crushed pineapple, undrained .
1/4 c vegetable oil .
1 c flaked coconut .
4 oz water .
1 (8 oz) can crushed pineapple, undrained

Directions

Step #1 Preheat oven to 350°F.
Step #2 NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste.
Step #3 Same for the cake.
Step #4 Grease & flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
Step #5 CAKE.
Step #6 Mix cake mix, pudding, water, rum & oil.
Step #7 Add eggs, one at a time, beating well after each addition.
Step #8 Stir in pineapple then fold in coconut.
Step #9 Bake for 25 to 35 mins, or until a wooden pick or cake tester inserted in center comes out clean.
Step #10 Cool.
Step #11 FROSTING.
Step #12 Mix crushed pineapple, rum & vanilla instant pudding.
Step #13 Beat until it thickens.
Step #14 Fold in 1 container of Cool Whip.
Step #15 Frost cake.
Step #16 Sprinkle top top this with coconut or toasted coconut (optiional).
Step #17 *To toast coconut:.
Step #18 Spread coconut in shallow pan.
Step #19 Bake at 350° for about 15 mins, stirring frequently, until lightly browned.
Enjoy the Pina Colada Cake & Frosting recipe

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