Recipe for Coconut Cream Rum Cake With Pina Colada Frosting from the Cakes section.
Coconut Cream Rum Cake with Pina Colada Frosting1 (18.25 ounce) box white cake mix
1 small box coconut cream instant pudding and pie filling
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut Preheat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans. Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. Pour into prepared cake pans. Bake 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 cake layers; sprinkle with coconut. Chill and serve. Refrigerate leftover cake. Pina Colada Frosting
1 (8 ounce) can crushed pineapple in juice
1/3 cup dark rum
1 small box coconut cream instant pudding and pie filling
1 (8 ounce) container Cool Whip, thawed Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in Cool Whip.
We hope you enjoy your freshly made Coconut Cream Rum Cake With Pina Colada Frosting. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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