Note: the name of this cake makes for some very interesting conversation!
Ingredients:
1 box yellow cake mix (and necessary ingredients)
1 box instant vanilla pudding
1 large can of crushed pineapple
1 tub cool whip
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1/4 cup of Malibu Coconut Rum
1 cup of sugar
2 cups of cold milk
Directions:
- Prepare yellow cake mix as directed using a greased 9" round cake pans or one 13 x 9. The cake should take approximately 30 mins to cook at 350.
- As the cake bakes, pour the pineapple (with juices), Malibu and 1 cup of sugar in a saucepan, and bring to a boil over medium heat. Stir this mixture constantly because it will stick otherwise. Once the mix is brought to a boil, simmer it for approximately 10 mins. Set it aside to cool slightly.
- Remove cake from oven and using a fork, pierce holes into it. Pour pineapple mixture over hot cake and set aside.
- Prepare pudding according to package directions. Instant pudding works best with whole milk. Spread pudding over cake and refrigerate until thoroughly chilled.
- While your cake is chilling, take 1 cup of shredded coconut and spread it out evenly on a baking sheet. Place it in the oven at 350 degrees for approximately 5 minutes. Be sure to continuously look at and turn the coconut to prevent burning.
- When your cake is cool, use Cool Whip to ice the entirety of the cake. Decorate with toasted coconut and pecan pieces.
Note: I used sugar free pudding and sugar free cool whip. This recipe could be even further lightened up if you use a reduced sugar cake mix and light style canned pineapple.
must try though I doubt it is better than ...
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