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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 10 servings |
||
| Calories 545 | ||
| Calories from Fat 207 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.1g | 35% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 84mg | 28% | |
| Sodium 648mg | 27% | |
| Potassium 154mg | 4% | |
| Total Carbohydrate 71.7g | 23% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 56.6g | ||
| Protein 5.6g | 11% | |
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Ingredients
Cake
- 1 package white cake mix
- 1 (3 1/2 ounce) package instant coconut cream pudding mix
- 4 eggs
- 1/2 cup water
- 1/3 cup rum
- 1/4 cup oil
Frosting
-
1 (8 ounce) can crushed pineapple, drained
- 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
- 1/3 cup rum
- 1 (9 ounce) container Cool Whip
- 1 cup flaked coconut
Directions
1
Preheat oven to 350 Degrees.2
Blend all cake ingredients in large bowl.3
Beat 4 minutes at med.4
speed of electric mixer.5
Pour into two greased 9" layer pans.6
Bake for 25 to 30 minutes.7
Remove and cool.8
Frosting: Combine all ingredients except whipped topping and coconut in a bowl.9
Beat until well blended.10
Fold in whipped topping.11
Sprinkle coconut on cake after frosting.
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Featured Reviews for This Recipe
From: Leslie in Texas
On Apr 29, 2007
This is one of the best "from a box" cake recipes I've ever made! I guess I first made this cake back in the mid 70's ( Ya, I know I'm old!! ) and it's still one of my favorite cakes! Thanks for posting this, Boca Pat- now I won't have to worry about loosing my yellow, faded magazine clipping! 
From: ~Nimz~
On Jun 12, 2005
This was a very light and tasty cake. I did toast the coconut before adding to the cake and topped it with maraschino cherries as did Fifi. I may cut down on the rum in the icing next time, because it was a little strong tasting, IMHO. May have been the type of rum I used. Made for a great looking cake. Thanks Pat for a great recipe.
From: chef FIFI
On Jan 1, 2005
Great recipe. I omitted the rum and used pineapple juice reserved from the crushed pineapples. I used 2 boxes of coconut cream pudding, one in the batter, and one in the frosting. My cook time was approx 40 minutes or so. I was somewhat concerned because the cake batter was so stiff and thick, but it baked up well. I added a bit of coconut in the frosting, and then added toasted coconut on top. I topped the cake with maraschino cherries with stems. I looked beautiful!Thanks for the recipe!
From: l0ve2c00k
On Apr 2, 2007
This was just a taste of heaven! I used 1/2 coconut milk instead of the water and 1/3 cup pineapple juice instead of the rum. I also did the same for the frosting. Next time I need to go easy on the coconut.
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