Cake Batter: • 1 (18.25-ounce) box butter recipe yellow cake mix • 1 / 2 to 1 cup light rum Coconut Icing: • 1 (8-ounce) bag sweetened coconut flakes, divided • 1 (16-ounce) tub frozen nondairy whipped topping, thawed • 1 (3-ounce) box instant vanilla pudding mix • 1 / 2 to 1 cup light-colored rum • 1 (20-ounce) can crushed pineapple with juices To make cake: Prepare cake mix according to package directions with the addition of the rum. Bake in two (9-inch) round cake pans according to package directions. Let cool and remove from pans. When completely cool, slice both layers horizontally in half to create four layers. To make icing: Take 2 tablespoons coconut and place in a dry skillet over medium heat. Let toast, stirring often, until golden. Remove from heat and let cool; set aside. Place whipped topping in a bowl. Add dry pudding mix, 1 / 2 to 1 cup rum to taste and pineapple with its juice. Stir to combine. Then add the remaining coconut flakes, a little at a time, stirring, until all is incorporated. Refrigerate until thick. Spread icing between layers, stacking the layers, and then use it to cover top and side of cake. Garnish with toasted coconut. Makes 14 servings. Per serving: 373 calories, 34 percent calories from fat, 14 grams total fat, 10 grams saturated fat, .7 milligram cholesterol, 57 grams carbohydrates, 2 grams total fiber, 37 grams total sugars, 54 grams net carbs, 2 grams protein, 377 milligrams sodium.
Michael Francis McElroy / Sun Sentinel
Copyright © 2016, CT Now