1 15 oz can cream of coconut
1 yellow cake mix
1 3.4 oz vanilla pudding
1/2 c + 2 T light rum
1/3 c vegetable oil
4 large eggs
1 can 8oz of crushed pineapple drained
1 cup frozen(thawed) or grated coconut
Preheat oven to 350. Prepare 12 cuip bundt pan. Stir the cream of coconut then pour 1/2 cup of cream of coconut, into a measuring cup and reserve remaining coconut for syrup
Place the cake mix, pudding mix, 1/2 cu cream of coconut, 1/2 cup rum, oil and eggs in large mixing bowl. Blend for 1 minute on low speed. Stop to scrape down sides of bowl....increase mixer speed to medium and mix for 2 minutes. Fold the crushed pineapple until well distributed and pout the batter into the pan.
Bake until cake springs back when lightly touched and begins to pull away from the sides. 50-55 minutes. Remove from oven and cool for 20 minutes. invert onto serving platter
Place the coconut in an aluminum pie pan and toast it in the oven for 4-5 minutes.
Prepare the rum syrup. Place the 1 c cream of coconut into small mixing bowl...stir....while cake is still warm, poke holes in the top with a long wooden skewer or toothpick. spoon the syrup over the top allowing the it to seep into the holes and down the sides of the cake. Allow cake to cool completely
COCONUT WHIPPED CREAM
1 c heavy whipping cream
1 8.5 oz cream of coconut
Place the creams in a mixing bowl. Beat on high for 2-3 minutes or until stilf peaks form.
Server cake topped with cream and garnished with toasted coconut