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Results 91 - 100 of 295 for coconut-rum cake
Blend all ingredients in large ... 30 minutes, until cake springs back when lightly pressed. ... frost; sprinkle with coconut (if desired). Chill. Refrigerate leftover ... well blended. Fold in:
Preheat oven to 350 degrees. In large bowl combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat ... Garnish. Store in refrigerator.
Mix cake according to package directions using ... together cream of coconut and sweetened condensed milk (can add 1 1/2 ounce of rum if desired). Spoon over cake. ... the better it gets.
94. PINA COLADA CAKE
Bake in 9x13-inch pan. Combine ... juice, instant pudding, rum flavor. Beat until blended. Fold ... then spread over cake. Sprinkle with coconut flakes.
Combine cake mix, pudding, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat ... whipped cream, cherries and toasted coconut, if desired.
96. PINA COLATA CAKE
Blend all cake ingredients, saving 3/4 cup flaked coconut for frosting. Beat 4 minutes ... on remaining coconut and chill. Refrigerate leftover.
97. PINA COLADA CAKE
Beat 4 minutes medium speed. Bake in 2 (inch) cake pans at 350 degrees for ... pineapple, pudding and rum. Fold in Cool Whip. ... sprinkling 1 cup coconut between layers and on top. Refrigerate.
98. RUM CAKE
Oven at 350 degrees for ... poke holes into cake and pour rum sauce over cake slowly until ... Mix and cook until sugar and butter are melted.
99. PINA COLADA CAKE
Blend all above ingredients and ... ingredients and frost all layers. Cake must be refrigerated after it is completed because of the Cool Whip.
100. PINA COLADA CAKE
Preheat oven to 350 degrees. ... flour 2 round cake pans, 8 or 9 inch, ... in the shredded coconut and rum flavoring. Pour batter into the ... any remaining cake refrigerated.
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