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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pina Colada Cake By Pepe
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Cakesandfrostings - Cake Pina Colada Cake By Pepe Post by :Mary_Greene Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1929

Click below to download : Cakesandfrostings - Cake Pina Colada Cake By Pepe (Format : PDF)

Cakesandfrostings - Cake Pina Colada Cake By Pepe

Cake:
1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored
4 eggs
1 cup flaked coconut
1/2 cup water*
1/3 cup dark rum (80 proof)
1/4 cup vegetable oil

Frosting:
1 can (8 oz) crushed pineapple (in juice)
1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored
1/3 cup dark rum (80 proof)
1 pkg (9 oz) frozen non dairy whipped topping, thawed


Blend all the ingredients, except the coconut in a large mixing bowl. Beat for 4 minutes at medium speed of an electric mixer. Pour into 2 greased and floured 9 inch cake pans. Bake in an oven preheated to 350o for 25 to 30 minutes, of until cake springs back when lightly pressed. Do not underbake. Cool pan for 15 minutes, remove from pans and cool on wire racks. Fill and frost. Sprinkle with flaked coconut. Chill. Refrigerate leftover cake.

For frosting, combine all the ingredients except for the whipped topping in a bowl. Beat until well blended. Fold in thawed whipped topping.

* With vanilla flavored filling, increase water to 3/4 and add 1 cup flaked coconut to the batter.
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Cakesandfrostings - Cake Pina Colada By Jeanndan Cakesandfrostings - Cake Pina Colada By Jeanndan

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1 pkg. (2 layer size) white cake mix 1 pkg. of small coconut cream instant pudding 4 eggs 1/2 cup water 1/3 cup light rum(can be substituted with a mixture of water and rum extract) 1/4 cup oil
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Cakesandfrostings - Cake Pina Colada Cake By Baileycat Cakesandfrostings - Cake Pina Colada Cake By Baileycat

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1 (18 1/4 or 18 1/2-ounce) package yellow cake mix* 1 (4-serving size) package instant vanilla flavor pudding mix 1 (15-ounce) can Coco Lopez® Cream of Coconut 1/2 cup plus 2 tablespoons rum 1/3 cup vegetable oil 4 eggs 1 (8-ounce) can crushed pineapple, well drained Preheat oven to 350°. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in 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.
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