Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FROMATTED BY LISA CRAWFORD----------------------
1/3 c 80-proof dark rum
1 pk Instant coconut cream
-pudding mix (4serving size)
1 pk White cake mix
4 Eggs
1/2 c Water
1/4 c Vegetable oil
1 c Shredded coconut

--------------------------FROSTING-------------------------------
1 cn Juice packed crushed
-pineapple (8oz)
1 pk Instant coconut cream or
-vanilla pudding mix (4 ser)
1/3 c Dark rum
1 ct Frozen whipped topping (9oz)
-thawed

Make cake: Blend rum, pudding mix, cake mix, eggs, water, and
vegetable oil in a large bowl of electric mixer. Beat 4 minutes at
medium speed. Stir in coconut. Pour into 2 greased and floured
9-inch cake pans. Bake 25 to 30 minutes at 350 degrees F, until cake
test done. Cool in pan 15 minutes, then remove from pans and cool
completely on wire rack. Make frosting: Combine pineapple with juice,
pudding mix and rum until well blended. Fold in whipped topping. Fill
and frost cake, Sprinkle with coconut. Chill thoroughly before
serving.

Nutritional info per serving: 447 cal; 5g pro, 59g carb, 19g
fat(37%), .9g fiber, 71mg chol, 402mg sodium

Source: Bacardi Rum Miami Herald, 11/2/95

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