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Features for "Bacardi Pina Colada Cake"
Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes
Ingredients for "Bacardi Pina Colada Cake" (Click here for measurement conversion)
Cake
1 box (2-layer size) white Cake mix
1 pkg. (4-serving size) Coconut Cream or Vanilla instant pudding mix
4 Eggs
1 cup flaked Coconut
1/2 cup Water
1/3 cup dark Rum
1/4 cup cooking Oil
Frosting
1 can (8 oz.) crushed Pineapple in juice
1 pkg. (4-serving size) Coconut Cream or Vanilla instant pudding mix
1/3 cup dark Rum
1 tub (9 oz.) frozen nondairy Whipped topping, thawed
Method for "Bacardi Pina Colada Cake"
Blend all cake ingredients, except coconut, in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees F. for 25 to 30 minutes or until cake springs back when lightly pressed. Do not under-bake. Cool in pan 15 minutes. Remove and cool on racks. Fill and frost. Sprinkle with coconut. Chill. Refrigerate leftover cake. For frosting, combine all ingredients except whipped topping in a bowl. Beat until well-blended. Fold in thawed whipped topping.
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