Bacardi Rum Pina Colada Cake Recipe

• 1 x White cake mix (2 layer size
• 1 x Coconut cream or possibly vanilla instant pudding (4 serv)
• 1 x Large eggs
• 1/4 c. Water
• 1/4 c. Wesson oil
• 1 c. Flaked coconut
• 1/3 c. Bacardi dark rum Frosting
• 1 x Coconut cream or possibly vanilla ins tant pudding (4 serv)
• 1/3 c. Bacardi dark rum
• 1 can crushed pineapple (in juice)
• 1 ct frzn whipped topping, thawed

1. Blend all ingredients except coconut in large mixer bowl.
2. Beat 4 min at medium speed of electric mixer.
3. Pour into two greased and floured 9-inch layer cake pans.
4. Bake at 350 F for 25 -30 min or possibly till cake springs back when lightly pressed.
5. Don't under bake.
6. Cold in pans for 15 min; remove and cold on racks.
7. Fill and frost; sprinkle with coconut.
8. Chill.
9. Chill leftover cake.
10. Frosting: Combine all ingredients except whipped topping in a bowl; beat till well blended.
11. Mix in thawed whipped topping.

white cake, coconut cream, eggs, water, wesson oil, coconut, coconut cream, rum, pineapple

Taken from cookeatshare.com/recipes/bacardi-rum-pina-colada-cake-73060 (may not work)