Cooking Our Way - Elizabeth Lamb’s Family Cookbook

1 pkg. white cake mix
1 c. coconut
1 pkg. vanilla instant pudding
½ c. water
4 eggs
1/3 c. dark rum
¼ c. oil

Blend all ingredients except coconut for 4 minutes. Pour into 2 greased and floured 9 inch layer pans. Bake 350 degrees for 25 to 30 minutes.

FROSTING

1 8 oz. can crushed pineapple in juice
1/3 c. dark rum
9 oz. frozen whipped topping, thawed
1 pkg. vanilla instant pudding

Combine all ingredients. Ice cake and sprinkle with coconut.

Article originally appeared on Cooking Our Way - Elizabeth Lamb’s Family Cookbook (http://www.cookingourway.net/).

See website for complete article licensing information.