Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes

Cake

1 box (2-layer size) white Cake mix

1 pkg. (4-serving size) Coconut Cream or Vanilla instant pudding mix

4 Eggs

1 cup flaked Coconut

1/2 cup Water

1/3 cup dark Rum

1/4 cup cooking Oil

Frosting

1 can (8 oz.) crushed Pineapple in juice

1 pkg. (4-serving size) Coconut Cream or Vanilla instant pudding mix

1/3 cup dark Rum

1 tub (9 oz.) frozen nondairy Whipped topping, thawed

Blend all cake ingredients, except coconut, in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees F. for 25 to 30 minutes or until cake springs back when lightly pressed. Do not under-bake. Cool in pan 15 minutes. Remove and cool on racks. Fill and frost. Sprinkle with coconut. Chill. Refrigerate leftover cake. For frosting, combine all ingredients except whipped topping in a bowl. Beat until well-blended. Fold in thawed whipped topping.

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