- 8
0/5
(0 Votes)
Ingredients
- 1 yellow cake mix (without pudding)
- 1 (3 oz) pkg vanilla pudding
- 1 (1 oz) can Coco Lopez Cream of coconut
- 1/2 cup plus 2 tablespoons rum
- 1/3 cup Canola oil
- 4 eggs
- 1 8oz can crushed pineapple, drained
- 1 8 oz container of cool whip
- Toasted coconut for garnish
Preparation
Step 1
Preheat over to 350 degrees.
In large bowl, combine cake mix, pudding, 1/2 cup of cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed for 2 minutes and stir in drained pineapple. Pour batter into well-greased 9X13 pan (glass preferred). Bake for approximately 30 minutes. Cool slightly. With a table knife, ice pick or skewer, poke holes deep in cake about 1 inch apart. Combine remained cream of coconut and rum and pour over cake. Chill thoroughly, Garnish with whipped cream and sprinkle on toasted coconut. Chill until ready to serve.