Sunday, September 4, 2011

Italian Coconut Creme Pineapple Rum Cake

A simple cake we make every year during a holiday, tropical treat and very festive when decorated, a cake that keeps well for a few days, so you can even make this one ahead of time! Moist and delicious!

They'll never know it's from a box!

1 box 18 1/4 ounces cake mix white, or coconut flavored, pineapple or yellow

Use ingredients directed on the package except substitute for liquid use half water half rum.. or half pineapple juice half water
Bake as directed on box.
1 (8 ounce) can creme de coconut
1 (8 ounce) can sweetened condensed milk
1 cup shredded coconut
1 (16 ounce) container whipped topping
1 lb can crushed pineapple or fresh pineapple cored and cleaned put in food processor around you will need at least 16 oz's
Regular White Rum or (Pineapple flavored Rum recommended)
Bake as directed. 350*
Have ready:.
In a seperate bowl mix condensed milk ,creme of coconut together, add 2 tablespoons of rum to that mixture. Poke holes in the cake while hot, pour this over a hot cake, at this point you can add crushed or fresh to the cake.

I use a 13x9 cake pan or 2 9x9 cake pans.
When cool, frost with whipped creme and sprinkle with coconut......
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