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Pina Colada Cake


1 yellow cake mix
4 eggs
1 cup coconut (original recipe calls for 1/2 can so this is a guess)
1 small box instant vanilla pudding
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water

ICING
13 oz. whipped topping
1 small box instant vanilla pudding
1/2 cup light rum
1/2 can coconut
1 small can (4oz.) drained, crushed pineapple

Mix well. Bake in a 13 by 9 inch pan at 350 degrees F for 25 minutes. Cool for 20 minutes before icing.

ICING
Mix together and put on cake. Keep refrigerated.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.