Follow these steps for perfect results
Butter recipe cake mix
Light rum
Instant vanilla pudding
Water
Eggs
Canola oil
Crushed pineapple in juice
Instant vanilla pudding
Light rum
Whipping cream
whipped
Coconut
toasted
Preheat oven according to cake mix box directions.
Grease and flour three 8 or 9 inch cake pans.
Combine cake mix, rum, vanilla pudding, water, eggs, and oil in a large bowl.
Mix until well combined.
Divide batter evenly among the prepared cake pans.
Bake according to box directions.
Let cakes cool on wire racks.
While cakes are baking, soak crushed pineapple in rum for 30 minutes.
Mix the pineapple-rum mixture with vanilla pudding and let sit until gelled.
Whip heavy whipping cream until firm, being careful not to over-whip into butter.
Gently fold the pudding mixture into the whipped cream.
Toast coconut in oven until lightly browned.
Alternate layers of cake with thick layers of whipped cream frosting.
Garnish with toasted coconut.
Cover with plastic wrap and refrigerate for at least 8 hours before serving.
Expert advice for the best results
Ensure cakes are completely cool before frosting.
Chill the metal mixing bowl and beaters before whipping the cream for best results.
Do not over-whip the cream to avoid butter formation.
Everything you need to know before you start
20 minutes
Can be made a day in advance
Serve slices on dessert plates, garnished with extra toasted coconut or pineapple chunks.
Serve chilled
Pairs well with coffee or tea
Enhances the sweetness
Discover the story behind this recipe
Popular at weddings and celebrations.
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