COCONUT PINEAPPLE CAKE

1 package (2-layer size) white or yellow cake mix
1 (4-serving size) package JELL-O Coconut Cream or Vanilla Instant Pudding and Pie Filling*
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup oil
Coconut Frosting (recipe follows)

Combine cake mix, 1 package dry pudding mix, eggs, water, 1/3 cup rum and the oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into 2 greased and floured 9-inch layer pans.

Bake at 350 degrees F for 25 to 30 minutes or until cake tester inserted in centers comes out clean and cakes begin to pull away from sides of pan. Do not underbake. Cool in pans for 15 minutes. Remove from pans and finish cooling on racks.

*If using vanilla instant pudding and pie filling, increase water to 3/4 cup and add 1 cup Baker’s Angel Flake Coconut.

COCONUT FROSTING

1 (8 ounce) can crushed pineapple with juice
1 (4 serving size) JELL-O Coconut Cream or Vanilla Instant Pudding and Pie Filling
1/2 cup dark rum in a bowl
1 (9 ounce) container thawed Birds Eye Cool Whip Non-Dairy Whipped Topping
1 cup Baker’s Angel Flake Coconut (for topping)

Combine pineapple with juice, dry pudding mix, and rum in a bowl. Beat until well blended. Fold in Cool Whip.

Spread Coconut Frosting between layers and over top and sides of cooled cake. Sprinkle with 1 cup coconut.

Chill before serving. Store remaining cake in refrigerator.

Makes one (9 inch) 2-layer cake
From: Recipelink.com
Source: Recipe booklet: Maxwell House Coffee Times, Coffee Breaks with the Friendly Taste of Home, General Foods Corporation, 1978