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Torte: Baker's and Bacardi Pineapple Rum Torte

Source of Recipe

Natasha Nalley


List of Ingredients

1 2-layer yellow cake mix
3 eggs
1 cup Bacardi Amber Rum
1/2 cup water
1/3 cup oil
2-2/3 cups (7 oz) Baker's Angel Flake Coconut
1 can (20 oz) crushed pineapple in juice
1 package (4-serving size) Vanilla Flavor Instant Pudding
3-1/2 cups (8 oz) Cool Whip Topping




Recipe

1) Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.

2) Pour into greased, floured 15-by-10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces.

3) Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.

4) Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.

5) Frost cake with remaining topping mixture. Cover with the rest of the coconut.