Pina Colada Cake
1 yellow cake mix (18oz)
1 instant vanilla pudding mix (4 serving)
1/2 c. Coca Lopez Cream of Coconut
1/2 c. light rum
1/3 c. vegetable oil
4 eggs
1 can crushed pinapple (8oz), well drained
2 Tbsp. light rum
1 pkg. cream cheese, softened (8oz)
2 Tbsp. softened butter
2 Tbsp. cream of coconut
2 Tbsp. milk
1 box powdered sugar (1 lb)
1 1/2 tsp. vanilla
1 c. chopped pecans
2 c. flaked coconut (6oz)
Preheat oven 350 °. Combine in a mixing bowl cake mix, 1/2 c. Cream of Coconut, pudding mix, 1/2 c. rum, oil and eggs. Beat at medium speed 2 minutes. Strin pineapple and pour into a well greased 12x18 sheet pan. Bake for 25 minutes or until toothpick inserted in center comes out clean. With knife or skewer polk holes about 1 ich apart almost to the bottom.
Combine 1 c. of cream of coconut and 2 tablespoons rum. Spoon over the cake and place in refrigerator to chill.
In mixing bowl combine cream cheese and butter. Add 2 tablespoons Cream of Coconut and milk and beat on medium speed until smooth. Gradually add sugar and vanilla; beat until smooth and spread over cake. Sprinkle with nut and coconut and lightly press into frosting,
NOTE:
If you use a cake mix with pudding in the mix eliminate the instant vanilla pudding mix.