Coconut cream or vanilla ins tant pudding (4 serv)
1/3
c
Bacardi dark rum
1
Can crushed pineapple (in juice)
1
Container frozen whipped topping, thawed
INSTRUCTIONS
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at
medium speed of electric mixer. Pour into two greased and floured 9-inch
layer cake pans. Bake at 350°F for 25 -30 minutes or until cake springs
back when lightly pressed. Do not under bake. Cool in pans for 15 minutes;
remove and cool on racks. Fill and frost; sprinkle with coconut. Chill.
Refrigerate leftover cake. Frosting: Combine all ingredients except whipped
topping in a bowl; beat until well blended. Fold in thawed whipped topping.
Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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