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Instructions |
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Blend all ingredients except coconut in a large mixing bowl and beat 4 minutes at medium speed.
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Pour into 2 greased and floured 9 inch layer pans. Bake at 350° for 25-30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE!
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Cool in pan for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
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Frosting:
Combine pineapple in juice, pudding and pie filling, and rum in a bowl. Beat until well blended. Fold in whipped topping.
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Originally Submitted
11/27/2007
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