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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A truely moist and flavorful cake. I really like those refrigerator cakes, they seem to get better the longer they last. Enjoy Ingredients:
1 pkg. white cake mix |
1 small pkg. coconut cream or vanilla instant pudding |
4 eggs |
1 cup flaked coconut |
1/2 cup water |
1/3 cup bacardi dark rum |
1/4 cup oil |
frosting |
8 oz crushed pineapple in juice |
1 small pkg. coconut cream or vanilla instant pudding |
1/3 cup bacardi dark rum |
9 oz cool whip |
Directions:
1. Blend all ingredients except coconut in large bowl. Beat 4 minutes
2. with electric mixer. Pour into 2 greased and floured 9-inch layer
3. pans.
4. Bake at 350 for 25-30 minutes or until inserted toothpick comes
5. out clean. Cool in pan for 15 minutes, then remove to rack to
6. finish cooling.
7. Fill and frost, then sprinkle with coconut.
8. Chill. Refrigerate any leftover cake.
9. For frosting, combine all ingredients except Cool Whip, and beat
10. until blended. Fold in thawed Cool Whip.
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