1 package (18.25-ounce) classic yellow cake mix
1 cup Malibu Rum
1/2 cup vegetable oil
1 package (3.4-ounce) vanilla instant pudding and pie filling mix
4 eggs
2 to 3 cups sweetened coconut
1 can of whipped cream cheese icing
Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch (12-cup) bundt pan with nonstick spray. Or if using other types such as two 8-inch rounds. Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes for a bundt, and about 30 to 35 minutes for 8-inch round pans. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
Toast about 2 cups of the coconut on a cookie sheet at about 325 for roughly 8 minutes, stir the coconut once around the 4 to 6 minute mark. If using 2 round pans, layer the middle with icing as well as a nice layer of the un-toasted coconut. Finish frosting entire cake and cover completely with toasted coconut.
Submitted By
Eddie Beyer
