CAKE
1 pk White cake mix
1 sm Coconut Cream Instant
– Pudding
4 Eggs
1/4 c Water
1/3 c Barcardi Dark Rum
1/4 c Wesson oil
1 c Flaked coconut
FROSTING
8 oz Crushed pineapple in juice
1 sm Coconut cream instant
– Pudding
1/3 c Barcardi Bark Rum
9 oz Cool Whip; thawed
Blend all ingredients except coconut in large mixer bowl. Beat 4
minutes at medium speed of electric mixer. Pour into two greased and
floured 9″ layer pans. Bake at 350~ for 25-30 minutes or until cake
springs back when lightly pressed. Do not underbake. Cool in pan for
15 minutes; remove and cool on racks. Fill and frost; sprinkle with
coconut. Chill. Refrigerate leftover cake.
FROSTING: Combine all ingredients except whipped topping in a bowl;
beat until well blended. Fold in thawed whipped topping.
Yields
10 Servings