Pina Colada Cake

Cake and Syrup:
1 can (15 oz) cream of coconut
1 box yellow cake mix
1 (3oz) box vanilla instant pudding mix
1/2 cup plus 2 tbsp. light rum
1/3 cup canola oil
4 large eggs
1 (8oz) can crushed pineapple, drained
1 cup grated coconut

Coconut Whipped Cream:
1 cup heavy cream
1 (8.5oz)cream of coconut

Preheat oven to 350 degrees. Lightly spray bundt pan with non-stick spray and dust pan with flour.

Stir the cream of coconut, measure out 1/2 cup and save the rest for the syrup.

Mix cake mix, pudding mix, 1/2 cream of coconut, 1/2 cup rum, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape bowl and mix for 2 more minutes on meduim. Fold in crushed pineapple until well mixed and pour into the prepared pan. Bake for 50-55 minutes or until cake springs back when touched and just starts to pull away from the sides. Place pan on wire rack to cool for 20 minutes.

Place shredded coconut in the oven and toast until lightly browned, 4-5 minutes. Set aside.

To prepare the rum syrup: Place the reserved 1 cup cream of coconut and the remaining 2 tbsp. rum in a small mixing bowl and stir until well combined.

Remove cake from pan. While cake is still warm, poke holes in the cake with a long wooden skewer. Spoon the rum syrup over the top allowing it to seep into the holes and drizzle down the sides and into the center or the cake. Let the cake cool completely for 30 minutes.

For the coconut whipped cream: Place the heavy cream and cream of coconut in a large mixing bowl. Beat with an electric mixer on high until stiff peaks form.

Slice and serve cake with the coconut whipped cream and garnished with toasted coconut.

**I have also made this cake in a 9x13 inch pan and then covered the top with the coconut whipped cream and sprinkled with toasted coconut. This works well when taking the take somewhere like a pot luck**