Coconut, Pineapple, Rum Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 (18 ounce) yellow cake mix (2 layer)
• 1 cup dark rum
• 3 eggs
• 1/2 cup coconut water or 1/2 cup coconut milk
• 1/3 cup oil
• 10 ounces coconut flakes
• 20 ounces crushed pineapple
• 2 -3 1/2 ounces vanilla flavor instant pudding and pie filling mix
• 16 ounces whipped topping

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and flour a 15x10 inch pan.
• 3 combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. blend in 1 cup coconut flakes.
• 4 pour into prepared pan and bake for 30 minutes.
• 5 meanwhile prepare cream filling and topping.
• 6 drain crush pineapple saving the juice. combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
• 7 fold in whipped topping.
• 8 cool and remove from pan.
• 9 slice into 3 10x5 pieces.
• 10 place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. cover sides and top with remaining coconut.
• 11 i pressed the coconut into the cream to shape like a pineapple.
• 12 chill well or you can freeze.
• 13 garnish with pineapple leaves and some pineapples.