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Coconut Cream Rum Cake
with Pina Colada Frosting



  • 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


  1. Heat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.
  2. Cake: Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. Pour into prepared cake pans.
  3. Bake for 25 to 30 minutes, or until cake springs back when lightly pressed (DO NOT UNDER-BAKE).
  4. Cool in pan 15 minutes; remove and cool on racks.
  5. Fill and frost cake layers; sprinkle with coconut.
  6. Chill and serve.
  7. Refrigerate leftover cake.
  8. Pina Colada Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended.
  9. Fold in Cool Whip.

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