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    Piña 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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