1 (18.25 ounce) package white cake mix 1 cup water 3 eggs ⅓ cup vegetable oil 1 (3.5 ounce) package instant coconut cream pudding mix 1 tablespoon Happy Home® Imitation Rum Flavor® 1 (8 ounce) can crushed pineapple, undrained
2 tablespoons flaked coconut
1 (3.5 ounce) package instant coconut cream pudding mix ½ cup milk 1 (8 ounce) container extra-creamy frozen whipped topping, thawed ¼ cup flaked coconut 1 tablespoon Happy Home® Imitation Coconut Flavor® 1 teaspoon Happy Home® Imitation Rum Flavor®
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking. Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan. Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes. While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside. To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, ¼ cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated. Enjoy!