||Pina Colada Cake
1 Box (2-layer size) white
1 Box (4 serving size) coconut
-cream instant pudding
1/2 c Water
1/4 c Light or dark rum
1/4 c Oil
1 c Flaked coconut
Blend all ingredients except coconut in large mixing bowl. Beat 4 minutes
at medium speed on electric mixture. Pour into 2 greased and floured 9
inch layer pans. Bake at 350 F for 25-30 minutes or until top springs back
when touched. Cool in pans 15 minutes, then remove and cool on wire racks.
Fill and frost with Pina Colada Frosting; sprinkle with coconut.
Refrigerate any left-over cake.
PINA COLADA FROSTING: In medium bowl, combine one 8-oz can of crushed
pineapple and and its juice, one 4-serving size size box of coconut cream
instant pudding, and 1/3 cup light or dark rum. Beat until blended. Fold
in a thawed 7 to 9 oz container of frozen whipped topping.
From Best Recipes Magazine, Sept/Oct 1991