0 Picture
Ingredients
- 1 1 1 cup coconut
- 1 1 1 white cake mix
- 1 1 box 1 small box vanilla pudding
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup pineapple juice
- 1/3 1/3 1/3 cup oil
- 1/4 1/4 1/4 cup rum
- 1/2 1/2 1/2 cup pineapple juice
- 1/2 1/2 1/2 cup sugar
- FROSTING
- 1 1 to can ready to spread vanilla frosting
- 1 1 1/2 Tablespoon Rum or 1/2 teaspoon rum extract
- 1/2 1/2 1/2 cup reserved toasted coconut
Details
Preparation
Step 1
heat oven to 350*
toast 1 cup coconut 5 to 7 minutes
reserve 1/2 cup for frosting
grease and flour a 9X13 pan
In large bowl, blend cake mix, pudding, water, 1/2 cup pineapple juice, oil, 1/4 cup RUM and egg white at a low speed until moistened
beat 2 minutes at highest speed
stir in 1/2 cup coconut
pour into prepared pan
bake 350* for 25 to 35 minutes or until toothpick inserted in center comes out clean
cool 10 minutes
in small saucepan, heat 1/2 cup pineapple juice ad sugar to boiling
using long tined fork prick cake at 1/2 inch intervals
pour hot pineapple mixture over cake
cool completely
in small bowl, blend frosting and 1 Tablespoon RUM
frost cake
sprinkle with 1/2 cup reserved coconut
serve chilled
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