1 pkg. yellow cake mix**
1 pkg. Instant vanilla pudding and pie mix
1 1/3 cup water
4 eggs
1/4 cup oil
2 cups angel flake coconut
1/4 cup white rum
1/2 cup pineapple juice
1-1 1/2 jars pineapple preserves
Frosting
1 cup butter
1 can sweetened condensed milk
2 egg yolks
1/3 cup rum
Mix cake mix, pudding, water, eggs oil and coconut. Beat batter, pour into two layer pans and bake according to directions on the cake box.
**Note if the cake mix has pudding mix already in it, just make the cake as directed on the package. Just add the coconut.
When the cake is cool, slice the two layers to make 4 layers. Put the first layer on the cake plate and give it a liberal sprinkling of the pineapple juice/rum mix. Then spread a layer of pineapple preserves. Add another cake layer and repeat process. Do the same with the third layer and top with the fourth.
Make frosting by creaming (beating) butter until light and smooth. Slowly beat in a can of condensed milk and 2 egg yolks. Add rum slowly so that it doesn't curdle. Beat constantly. When thick enough to spread, frost the cake.
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