Pineapple Coconut Rum Cake

Ingredients

Cake

• 1 (18.25 ounce) white cake mix (without pudding)*
• 4 eggs
• 1/3 cup oil
• 1/2 cup dark rum
• 1 small box instant coconut cream pudding
• 1/4 cup water
• 1 large can crushed pineapple in its own juice (about 1 1/2 cups)
• 1 1/2 cups flaked coconut

Topping

• 1 large container Cool Whip
• 1 small can crushed pineapple in its own juice
• 1 small box instant coconut cream pudding
• 1/3 cup dark rum
• 2 cups flaked coconut

Instructions

1. Mix together cake ingredients in a bowl according to cake instructions.
2. Pour batter into a 9 x 13-inch cake pan, and bake at 350 degrees F for approximately 30 to 35 minutes.
3. Cool cake thoroughly.
4. Put cake in the refrigerator overnight after it is cool.
5. Mix first four topping ingredients and spread on cake.
6. Sprinkle with flaked coconut.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.