Pi�a Colada Cake and Frosting
Source of Recipe
Internet
List of Ingredients
Cake:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/4 cup vegetable oil
1/2 cup water
1/3 cup light rum
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
.
Frosting:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French
vanilla instant pudding mix
1 container (8 ounces) Cool Whip
coconut to taste, toast* if desired
Recipe
Cake:
Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350�. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Frosting:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
* To toast coconut: Spread coconut in shallow pan. Bake at 350� for about 15 minutes, stirring frequently, until lightly browned.
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