Desserts

PIÑA COLADA CAKE

MAKES ONE 10-INCH CAKE

Ingredients

1 (18 ¼ or 18 ½ ounce) package yellow cake mix ( if cake mix with “pudding in” then omit pudding mix)

1 (4- serviing size) package instant vanilla flavor pudding mix

1 (15-ounce) can Coco Lopez ® Cream of Coconut

½ cup plus 2 tablespoons rum

1/3 cup vegetable oil

4 eggs

1 (8-ounce) can crushed pineapple, well drained

Instructions

Preheat oven to 350 degrees F. In large mixer bowl, combine cake mix, pudding mix, ½ cup cream of coconut,

½ cup of rum, oil and eggs. Beat on a medium speed for 2 minutes. Stir in the pineapple. Pour into well-greased

and floured 10-inch fluted tube or tube pan. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan.

With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream

of coconut and remaining 2 tablespoons of rum; slowly spoon over cake. Chill thoroughly. Garnish as desired.

Store in refrigerator.