Title: Royal Hawaiian Wedding Cake
Categories: Cakes, Food w/booz, Desserts, Hawaii
Yield: 12 servings
1 1/2 pk Butter recipe cake mix
1/3 c Light rum
6 oz Instant vanilla pudding
1 1/2 c Water
4 Jumbo eggs
1/4 c Salad oil
-------------------------FROSTING-------------------------
6 oz Crushed pineapple w/juice
4 oz Instant vanilla pudding
1/3 c Light rum
2 pt Whipping cream; whipped
Coconut; for garnish
Mix all cake ingredients for cake and divide into (3)
8 or 9 inch greased and floured cake pans and bake at
temperature listed on the box. Divide each layer into
2 layers-so you end up with 6 layers total. Soak the
pineapple with the rum for about 30 minutes. Mix in
pudding and let sit until in a gelled state. Whip the
two pints of heavy whipping cream, (put metal mixing
bowl in freezer along with beaters before whipping for
best results-I also put pints into freezer for several
minutes before whipping too.) Whip cream until
firm-watch it so it doesn't become butter-that's going
too far! Then fold in the pudding mixture into the
whipped cream-carefully. Toast the coconut in oven til
lightly browned. Alternate layers of cake with layers
of thick whipped cream. Garnish with toasted coconut
and cover with plastic wrap tightly and place in
refrigerator until the next day. I have found that if
you do not wait and let these flavors meld for atleast
8 hours, you end up taking a bite of cake and frosting
that has pieces of pineapple loaded with rum and just
doesn't taste good
