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Add a photoRaciónes: 12
Ingredientes
- 1/3 c. Bacardi Dark Rum
- 1 pkg. white cake mix
- 4 large eggs
- 1/2 c. water
- 1 c. oil
- 1 pkg. (4 serving size) Jello Coconut Cream Flavor or possibly Vanilla Flavor Instant
- Pudding and Pie filling
- 1 c. flaked coconut
- 1 c. (8 ounce) crushed pineapple in juice
- 1 pkg. (4 serving size) Jello, coconut cream flavor or possibly vanilla flavor instant pudding and pie filling
- 1/3 c. Bacardi Dark Rum
Direcciones
- Blend all ingredients except coconut in large mixer bowl. Beat 4 min at medium speed of electric mixer. Pour into 2 greased and lightly floured 9 inch layer pans. Bake at 350 degrees F. for 25 to 30 min or possibly till cake springs back when lightly pressed. Don't underbake. Cool in pan 15 min; remove and cool on racks. Fill and frost; sprinkle with coconut. Refrigerate. Chill leftover cake.With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add in 1 cup flaked coconut to batter.
- Put together in bowl:
- Beat till well blended. Mix in 1 container (9 oz) frzn whipped topping, thawed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 401 | |
| Calories from Fat 232 | 58% |
| Total Fat 26.25g | 33% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.47g | |
| Cholesterol 71mg | 24% |
| Sodium 322mg | 13% |
| Potassium 97mg | 3% |
| Total Carbs 38.17g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.58g | 2% |
| Protein 4.5g | 7% |
