Cake:
1 package (2 layer size) white cake mix
1 package (4 serving size) Jell-O Coconut Cream
Flavor or Vanilla Instant Pudding and Pie F'ilhing
4 eggs
1/4 cup water
1/3 cup Bacardi Dark Rum (80 proof)
1/4 cup Wesson oil
1 cup flaked coconut
Frosting:
1 (8 ounce) can crushed pineapple (in juice)
1 package (4 serving size) Jell-O Coconut Cream Flavor or Vanilla Instant Pudding and Pie Filling
1/3 cup Bacardi Dark Rum (80 proof)
1 (8 ounce container frozen whipped topping, thawed
For cake, blend together 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 pans. Bake at 350 degrees for 25 to 30 minutes, or until cakes springs back when lightly pressed. Do not underbake. Cool in pan 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.
Note:
With vanilla flavor filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
Prize winning recipe.