Bacardi Rum Pina Colada Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: White cake mix, 2 layer size
1: Coconut cream or vanilla instant pudding, 4 serv
1: Eggs,
1/4 cup: Water,
1/4 cup: Wesson oil,
1 cup: Flaked coconut,
1/3 cup: Bacardi dark rum,
Frosting,
1: Coconut cream or vanilla ins tant pudding, 4 serv
1/3 cup: Bacardi dark rum,
1 Can: crushed pineapple, in juice
1 Container: frozen whipped topping, thawed
Directions:
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-inch layer cake pans. Bake at 350
F for 25 -30 minutes or
until cake springs back when lightly pressed. Do not under bake.
Cool in pans 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.
Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
NY
Source from luhu.jp
minutes at medium speed of electric mixer. Pour into two greased and
floured 9-inch layer cake pans. Bake at 350
F for 25 -30 minutes or
until cake springs back when lightly pressed. Do not under bake.
Cool in pans 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.
Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown,
NY
Source from luhu.jp