SophistiKat "Dessert of the Month"

As our Summer comes to a close we wanted to bring you something Smooth. .Lite. .and of course DELICIOUS to ease away the final days of summer blues. .

You know we LOVE are southern roots and desserts but this one is a little West Coast. 

Inspired by one of our favorite drinks "The Pina Colada" but with a twist. .

Our August "Dessert of the Month"

The Bacardi Pina Colada Cake

Ingredients:

Cake

1/3 cup Bacardi dark rum (80 proof)

1 package (4 serving size) Coconut Cream or vanilla instant pudding and pie filling mix

1 package white cake mix, (2 layer size)

4 eggs

1/2 cup water

1/4 cup oil

1 cup flaked coconut (see note)

Frosting

1 can (8 ounce size) crushed pineapples (in juice)

1 package (4 serving size) coconut cream or vanilla instant pudding and pie filling

1/3 cup Bacardi dark rum

1 container (9 ounce size) Frozen Whipped Cream (thawed)

Preparation:

Blend all ingredients except coconut in large mixer bowl. 

Beat 4 minutes at medium speed with electric mixer. 

Pour into 2 greased and floured 9-inch layer pans. 

Bake at 350 degrees F for 25 - 30 minutes or until cakes spring back when lightly pressed. 

Do NOT under bake. 

Cool in pan 15 minutes; Remove and cool on racks. 

Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. 

Frosting Combine crushed pineapple, pudding mix and rum in bowl. 

Beat until well blended. 

Fold in frozen whipped topping.