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Ingredients
- 1 pkg. white cake mix
- 1 pkg. (4 serving size) Jello coconut or possibly vanilla instant pudding and pie filling
- 4 large eggs
- 1/2 c. water
- 1/3 c. Bacardi dark rum (80 proof)
- 1/4 c. Wesson oil
- 1 can (8 ounce) crushed pineapple in juice
- 1 pkg. (4 serving size) Jello coconut or possibly vanilla instant pudding and pie filling
- 1/3 c. Bacardi dark rum
- 1 container (9 ounce) frzn whipped topping (thawed)
- 1 c. flaked coconut
Directions
- Blend all cake ingredients in large mixer bowl. Beat 4 min at medium speed of electric mixer. Pour into 2 greased and lightly floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 min or possibly till cake springs back when lightly pressed Don't UNDERBAKE.Cool in pan 15 min, remove and cool on rack. Fill and frost. Sprinkle with coconut and refrigerate. Keep leftover cake in refrigerator. Don't use cake mix with pudding already in mix.
- With vanilla flavor filling increase water to 3/4 cup; add in 1 cup flaked coconut to batter.
- Put together all ingredients except whipped topping and coconut in bowl; beat till well blended. Mix in thawed whipped topping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1444g | |
| Calories 3944 | |
| Calories from Fat 1613 | 41% |
| Total Fat 182.51g | 228% |
| Saturated Fat 60.41g | 242% |
| Trans Fat 1.41g | |
| Cholesterol 849mg | 283% |
| Sodium 3918mg | 163% |
| Potassium 1364mg | 39% |
| Total Carbs 528.62g | 141% |
| Dietary Fiber 11.5g | 38% |
| Sugars 107.25g | 72% |
| Protein 57.78g | 92% |
