Coconut Cream Rum Cake
with Pina Colada Frosting

Ingredients

Cake

• 1 (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

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

Instructions

1. Heat oven to 350 degrees F. Grease and flour** two 9-inch layer cake pans.

Cake

1. Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. Pour into prepared cake pans.
2. Bake for 25 to 30 minutes, or until cake springs back when lightly pressed (DO NOT UNDER-BAKE).
3. Cool in pan 15 minutes; remove and cool on racks.
4. Fill and frost cake layers; sprinkle with coconut.
5. Chill and serve.
6. Refrigerate leftover cake.

Pina Colada Frosting

1. Combine all ingredients except whipped topping in a bowl; beat until well blended.
2. Fold in Cool Whip.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!