Pineapple Coconut Rum Cake
1 white cake mix, without pudding
4 eggs
1/3 cup oil
1/2 cup dark rum
1 pkg. instant coconut cream pudding
1/4 cup water
1 large size can crushed pineapple in its own juice, approximately 1 1/2 cup
1 1/2 cups flaked coconut
Topping:
1 large container Cool Whip
1 small can crushed pineapple in its own juice
1 pkg. instant coconut cream pudding
1/3 cup dark rum
2 cups flaked coconut
Mix together above ingredients in a bowl according to cake instructions. Add
and mix together: Pour into 9"x13" cake pan and bake at 350 degrees for
approximately 30 to 35 minutes. Cool cake thoroughly, I put it in the
refrigerator overnight after it is cool to chill it. Mix topping together and
spread on cake, sprinkle with flaked coconut.
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