Pina Colada Cake And Frosting

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 (18 1/4 ounce) box cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix or 1 (3 1/2 ounce) package french vanilla instant pudding or 1 (3 1/2 ounce) package instant coconut pudding mix
• 4 ounces water
• 1/3 cup light rum
• 1/4 cup vegetable oil
• 4 large eggs
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup flaked coconut
• 1 (8 ounce) can crushed pineapple, undrained
• 1/3 cup light rum
• 1 (3 1/2 ounce) package instant vanilla pudding or 1 (3 1/2 ounce) package french vanilla instant pudding or 1 (3 1/2 ounce) package instant coconut pudding mix
• 1 (8 ounce) container cool whip, thawed
• 1/2 cup coconut, to taste toasted* (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 note: for those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. same for the cake.
• 3 grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
• 4 cake.
• 5 mix cake mix, pudding, water, rum and oil.
• 6 add eggs, one at a time, beating well after each addition.
• 7 stir in pineapple then fold in coconut.
• 8 bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• 9 cool.
• 10 frosting.
• 11 mix crushed pineapple, rum and vanilla instant pudding.
• 12 beat until it thickens.
• 13 fold in 1 container of cool whip.
• 14 frost cake.
• 15 sprinkle top with coconut or toasted coconut (optiional).
• 16 *to toast coconut:.
• 17 spread coconut in shallow pan.
• 18 bake at 350° for about 15 minutes, stirring frequently, until lightly browned.