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Receta Bacardi Rum Pina Colada Cake
by CookEatShare Cookbook

Bacardi Rum Pina Colada Cake
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Ingredientes

  • 1 pkg. 2 layer size white cake mix
  • 1 pkg. 4 serving size Jello coconut (cream flavor or possibly vanilla instant pudding)
  • 4 large eggs
  • 1 c. flaked coconut
  • 1/2 c. water
  • 1/3 c. Bacardi rum (80 proof)
  • 1/4 c. Wesson oil
  • 1 can (8 ounce) crushed pineapple (in juice) Mom drains juice
  • 1 pkg. (4 serving size) Jello coconut cream or possibly vanilla instant pudding
  • 1/3 c. Bacardi dark rum (80 proof)
  • 1 container (9 ounce) frzn whipped topping, thawed

Direcciones

  1. Blend all ingredients except coconut in large mixer bowl. Beat 4 min at medium speed with electric mixer. Pour into 2 greased and lightly floured 9 inch layer pans. Bake at 350 degrees for 25-30 min. Cool 15 min. Fill and frost, sprinkle with coconut. Refrigerate. Chill leftover cake.
  2. Blend all ingredients except whipped topping in bowl. Beat till well blended, mix in whipped topping.With vanilla flavor filling increase water to 3/4 cup. Add in 1 cup flaked coconut to batter.