Coconut, Pineapple, Rum Cake

Recipe by Rita1652
READY IN: 50mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Grease and flour a 15x10 inch pan.
  • Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
  • Pour into prepared pan and bake for 30 minutes.
  • Meanwhile prepare cream filling and topping.
  • Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
  • Fold in whipped topping.
  • Cool and remove from pan.
  • Slice into 3 10x5 pieces.
  • Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
  • I pressed the coconut into the cream to shape like a pineapple.
  • Chill well or you can freeze.
  • Garnish with pineapple leaves and some pineapples.
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