“Delicious, moist chilled dessert with rum, coconut and whipped frosting.” - by Roger
Ingredients
Adjust Servings
Original recipe yields 1 two layer 9-inch cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
- In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.
Nutrition
Amount Per Serving (12 total)
- Calories
- 427 cal
- 21%
- Fat
- 17.7 g
- 27%
- Carbs
- 58.8 g
- 19%
Based on a 2,000 calorie diet
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Reviews (34)
Rate This Recipe
"This was great!!!!!!!!!!!!!!!!!!! I changed it a little bit.Instead of coconut cream pudding I used vanila. And for the rum I used pineapple rum. An easy and good tasting desert...." See more"
Brooke Elizabeth
"I hate to give a bad review, but this cake was SUCH a disappointment. It had an overly sweet and unnatural flavor--and smell. I made this cake for my husband's family, and was really embarrassed whe..." See moren we all took our first bite. I had been hoping that the cake would taste better than it smelled, but it was worse. Thankfully, the frosting (whipped cream, cream of coconut pudding, flaked coconut, and crushed pineapple) was delicious, so we scrapped it off of the cake and ate that by itself. Like I said, I hate giving bad reviews, so I apologize, but I regret wasting my time making and serving this cake so I felt it was important to share my feelings on it."
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