Fran's Rum Cake With Pina Colada Frosting
Grrrrrgh!
Course : Cakes
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 package white cake mix
1 package coconut cream -- {4-serving size}
4 large eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut
---PINA COLADA FROSTING---
8 ounces canned crushed pineapple in juice
1/3 cup dark rum
1 package coconut cream -- (4-serving size)
8 ounces frozen whipped thawed topping
 

Preparation:

1. Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. 2. Pour into 2 greased, floured 9-inch layer cake pans; bake in preheated 350 F. oven 25 to 30 minutes, or until cake springs back when lightly pressed. (Do not underbake.) 3. Cool in pan 15 minutes; remove and cool on racks. 4. Fill and frost cake layers; sprinkle with coconut. 5. Chill and serve. (Refrigerate leftover cake.) NOTE: If you use vanilla-flavored pudding, increase water to 3/4 cup. Pina Colada Frosting 1. Combine all ingredients except whipped topping in a bowl; beat until well blended. 2. Fold in thawed whipped topping.