Pina Colada Cake
By
Jean Romero
@Jean_Romero
1
This is too good, I make my white cake from scratch but I'm sure its just as good with a cake mix. I will be posting about 3 other cakes that have booze in them. If you use a mix make it according to pkg direction and use ingredients that I have marked with this sign # in front of the ingredients.
Ingredients
- 4 large
- # eggs
- 1 c
- # coconut, flaked
- 1/2 c
- # water
- 1/4 c
- # vegetable oil
- 1 2/3 c
- sugar
- 2 tsp
- baking powder
- 1 tsp
- baking soda
- frosting ingredients
- 1 pkg
- coconut instant pudding
- 3/4 tsp
- salt
- 3/4 c
- butter, softened
- 1 c
- buttermilk
- 2 tsp
- vanilla extract
- 1 tsp
- almond extract
- 8 oz
- crushed pineapple in its own juice
- 1 pkg
- instant coconut pudding (4 serving size)
- 1/3 c
- bacardi dark rum (80 proof)
- 9 oz
- frozen whipped topping, thawed
How to Make Pina Colada Cake
- 1Blend all ingredients except coconut in a large mixing bowl. Beat for 4 minutes at medium speed with electric mixer. Pour in 2 greased and floured 9" layer cake pans.Bake at 350*F for 25 to 30 minutes r until cake springs back when lightly pressed. DO NOT UNDER-BAKE.
- 2Cool in pan for 15 minutes, remove and cool on wire rack.
Fill and frost; sprinkle with coconut. Chill
Refrigerate - 3For frosting; combine all ingredients except whipped topping, in a bowl; beat until well blended. Fold in thawed whipped topping
