Side Pannel
Bacardi Rum Pina Colada Cake
Bacardi Rum Pina Colada Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Desserts
Ingredients List
- 1 White cake mix (2 layer size
- -)
- 1 Coconut cream or vanilla
- - instant pudding (4 serv)
- 1 Eggs
- 1/4 c Water
- 1/4 c Wesson oil
- 1 c Flaked coconut
- 1/3 c Bacardi dark rum
- Frosting
- 1 Coconut cream or vanilla ins
- -tant pudding (4 serv)
- 1/3 c Bacardi dark rum
- 1 Can crushed pineapple (in
- - juice)
- 1 Container frozen whipped
- - topping, thawed
Directions
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at
medium speed of electric mixer. Pour into two greased and floured 9-inch
layer cake pans. Bake at 350øF for 25 -30 minutes or until cake springs
back when lightly pressed. Do not under bake. Cool in pans for 15 minutes;
remove and cool on racks. Fill and frost; sprinkle with coconut. Chill.
Refrigerate leftover cake. Frosting: Combine all ingredients except whipped
topping in a bowl; beat until well blended. Fold in thawed whipped topping.
Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY
medium speed of electric mixer. Pour into two greased and floured 9-inch
layer cake pans. Bake at 350øF for 25 -30 minutes or until cake springs
back when lightly pressed. Do not under bake. Cool in pans for 15 minutes;
remove and cool on racks. Fill and frost; sprinkle with coconut. Chill.
Refrigerate leftover cake. Frosting: Combine all ingredients except whipped
topping in a bowl; beat until well blended. Fold in thawed whipped topping.
Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY
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