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Coconut Rum Cake

18-1/2-oz pkg. yellow cake mix
3-3/4-oz pkg. instant vanilla pudding mix
15 oz can cream of coconut
1/2 cup plus 2 tbsp. rum
1/3 cup vegetable oil
4 eggs
8 oz. can crushed pineapple, well drained

Preheat oven to 350 degrees.

In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum,
oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2
minutes. Stir in pineapple. Bake in 10-inch tube pan for 50-55
minutes. Cool slightly. Remove from pan.

With a table knife or skewer, poke holes about 1 inch apart in cake
from top to almost the bottom. Combine remaining cream of coconut
and rum. Pour over cake. Chill thoroughly. Garnish with whip
cream, pineapple chunks, cherries and toasted coconut if desired.


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5 of 12 people found the following review helpful:
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Not What I Expected, October 21, 2004 - 01:09 PM
Reviewer: Anonymous from ARIZONA, USA
Unfortunately, I was extremely disappointed by this cake. With all the Cream of Coconut and Coconut rum in it, I was expecting a very strong coconut flavor both in the cake and in the glaze, and it just wasn't there. The only thing that made this cake better was the whipped cream with a splash of Parrot Bay that I made.

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