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Ingredients
- 1 x White cake mix (2 layer size
- 1 x Coconut cream or possibly vanilla instant pudding (4 serv)
- 1 x Large eggs
- 1/4 c. Water
- 1/4 c. Wesson oil
- 1 c. Flaked coconut
- 1/3 c. Bacardi dark rum
- Â Â Frosting
- 1 x Coconut cream or possibly vanilla ins tant pudding (4 serv)
- 1/3 c. Bacardi dark rum
- 1 can crushed pineapple (in juice)
- 1 ct frzn whipped topping, thawed
Directions
- Blend all ingredients except coconut in large mixer bowl. Beat 4 min at medium speed of electric mixer. Pour into two greased and floured 9-inch layer cake pans. Bake at 350 F for 25 -30 min or possibly till cake springs back when lightly pressed. Don't under bake. Cold in pans for 15 min; remove and cold on racks. Fill and frost; sprinkle with coconut. Chill.
- Chill leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat till well blended. Mix in thawed whipped topping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 818g | |
| Calories 1613 | |
| Calories from Fat 699 | 43% |
| Total Fat 79.71g | 100% |
| Saturated Fat 19.86g | 79% |
| Trans Fat 1.41g | |
| Cholesterol 209mg | 70% |
| Sodium 1153mg | 48% |
| Potassium 862mg | 25% |
| Total Carbs 223.06g | 59% |
| Dietary Fiber 10.9g | 36% |
| Sugars 137.82g | 92% |
| Protein 13.01g | 21% |
