- Servings: 15 to 20
|2||Layer Size Yellow Cake Mix|
|½ cup||Melted Butter|
|¾ cup||Pineapple Juice|
|⅓ cup||Olive Oil|
|1× 20-oz. can||Crushed Pineapple With Juice|
|7 oz||Flaked Coconut, ½ of 14 oz package|
|½ of 15-oz can||Cream of Coconut|
|⅓ oz||Golden Rum, optional|
|1 pkg||(3.4 Oz) Instant Vanilla Pudding Mix|
|1× 8-oz||Container Frozen Whipped Dessert Topping, thawed|
In a large mixing bowl beat first 5 ingredients together with an electric mixer until smooth, about 1 minute.
Add 1/2 cup of the pineapple with juice and half of the coconut, stirring until combined.
Pour batter into glass 13 x 10 baking dish (or a bit larger). Bake at 350 about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Allow to cool 30 minutes, then prick top all over with large fork, wiggling a little to enlarge holes.
Drizzle 1/2 of the cream of coconut and 1/4 cup golden rum over the top.
Refrigerate cake while making topping.
For Topping, mix together remaining pineapple, pudding mix, remaining golden rum, remaining cream of coconut, whipped topping and half of the remaining coconut. Spread topping on cake and sprinkle remaining coconut on top.
Store in refrigerator but taste improves when served at room temperature.
A smaller can of cream of coconut can be used for a less sweet, less moist cake. The rum may be omitted along with the word "Rum" in the title.