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Ingredients
- 1/3 cup light rum
- 1 pkg white cake mix
- 1/2 cup water
- 1 pkg coconut instant pudding
- 4 eggs
- 1/4 cup oil
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- frosting
- 1 8ox can crushed pineapple(juice and all)
- 1 4oz instant coconut pudding
Preparation
Step 1
blend above in large bowl-4 minutes (medium speed) bake as noted. cool 15 minutes and cool on rack, frost and sprinkle with toasted coconut
350 for 30-35 minutes, 9 x 13 pan
frosting-beat above till blended then add 1 9oz container cool whip, frost cake and put in the refrigerator