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White Lace Colada Cake




Source of Recipe


Internet


List of Ingredients




Cake:
1 pkg. (18.25 oz) white cake mix with pudding in the mix
3 eggs
½ cup water,
1/3 cup 80 proof gold rum
¼ cup Wesson oil
1 cup flaked coconut.

Frosting:
One 8oz can crushed pineapple
1 pkg. 3 ¼ oz coconut cream flavor or vanilla instant pudding
1/3 cup 80 proof gold rum
1 container (9 oz) frozen whipped topping
1 cup flaked coconut.


Recipe



Preheat oven to 350 degrees F. In a bowl, blend all cake ingredients except coconut. With electric mixer at medium speed, beat 4 min.. Fold in coconut. Pour into 2 greased and floured 9” cake pans. Bake 25 to 30 min or until cake springs back when lightly pressed. Cool 15 min. Remove and cool on racks. To prepare frosting, combine all ingredients except topping and coconut. Beat until blended. Fold in thawed topping. Fill and frost cake layers. Sprinkle with coconut. Chill. Refrigerate leftovers.