Recipe Details
Ingredients
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1(15.25 ounce) packagewhite cake mix
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1(3.5 ounce) packageinstant coconut cream pudding mix
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4largeeggs
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½cupwater
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⅓cupdark rum
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¼cupvegetable oil
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1cupflaked coconut
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1(8 ounce) cancrushed pineapple with juice
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1(3.5 ounce) packageinstant coconut cream pudding mix
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1(8 ounce) containerfrozen whipped topping, thawed
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1tablespoondark rum
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.
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Stir together cake mix and instant pudding in a large bowl. Add eggs, water, rum, and oil; mix until well combined. Fold in coconut and spread batter evenly into the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto the wire rack. Let cool, about 30 minutes.
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Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.
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Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories427 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 8g |
40% |
Cholesterol 62mg |
21% |
Sodium 500mg |
22% |
Total Carbohydrate 59g |
21% |
Dietary Fiber 2g |
6% |
Total Sugars 43g |
|
Protein 5g |
9% |
Vitamin C 2mg |
2% |
Calcium 96mg |
7% |
Iron 1mg |
7% |
Potassium 137mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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