Ingredients
cake:
1 pkg duncan hines yellow or pineapple cake mix
4 eggs
1/2 cup milk
1/4 cup oil
1/3 cup spiced rum (70 proof, my favorite is Kraken!)
1/2 can coco Lopez (not the milk!)
1 3.4oz pkg of instant coconut pudding
icing:
1 3.4oz pkg of instant coconut pudding
1/3 cup rum
1/2 can coco lopez
1 9oz bowl cool whip
coconut flakes
Preparation
cake: mix all ingredients well with mixer bake in greased and floured lasagna cake pan at 365 for 40 min (do toothpick test and cook longer if needed) allow to cool completely
icing: mix ingredients except cool whipe for about 3 min then fold in cool whip
on stove brown some coconut flakes and sprinkle on top of iced cake
