1 (standard-size) box yellow cake mix 1 (4-serving size) box instant vanilla pudding 1 (15-ounce) can cream of coconut (such as Coco Lopez), divided 1/2 cup plus 2 tablespoons dark rum 1/3 cup vegetable oil 4 eggs 1 (8-ounce) can crushed pineapple, drained
GARNISH: 1 cup heavy cream 1/4 cup confectioners' sugar 1/2 cup flaked coconut 10 maraschino cherries, halved
Makes 16 servings.
Heat oven to 350 degrees. Thoroughly grease a Bundt or tube pan.
In a large mixing bowl, combine dry cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat 2 minutes on medium speed. Stir in pineapple. Pour into prepared pan. Bake 50 to 55 minutes, or until cake tests done.
With a wooden skewer, poke holes all over top of cake. Combine remaining cream of coconut and rum and slowly spoon over cake, letting mixture seep into holes. Chill thoroughly, at least 2 hours and preferably overnight.
Whip cream until soft peaks form. Gradually add confectioners' sugar and beat until very stiff. Just before serving, remove cake from pan and frost with whipped cream. Garnish with coconut and cherry halves.
Nutritional information per serving: 378 calories (47 percent from fat), 20.3 g fat (9.6 g saturated, 5.6 g monounsaturated), 73.9 mg cholesterol, 4.2 g protein, 40 g carbohydrates, 1.1 g fiber, 348.1 mg sodium.