Royal Hawaiian Wedding Cake

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1.5 (18 ounce) boxes butter recipe cake mix
• 1/4 cup light rum
• 6 ounces instant vanilla pudding
• 1 1/2 cups water
• 4 large eggs
• 1/4 cup canola oil
• 6 ounces crushed pineapple in juice
• 4 ounces instant vanilla pudding
• 1/4 cup light rum
• 2 pints whipping cream, whipped
• coconut (to garnish)

Recipe

• 1 mix together all cake ingredients for cake.
• 2 divide into (3) 8 or 9 inch greased and floured cake pans.
• 3 bake according to box directions.
• 4 cool cakes on wire racks while making frosting.
• 5 while cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
• 6 mix in pudding and let sit until in a gelled state.
• 7 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.)
• 8 whip cream until firm-watch it so it doesn't become butter-that's going too far!
• 9 carefully fold the pudding mixture into the whipped cream.
• 10 toast the coconut in oven til lightly browned.
• 11 alternate layers of cake with thick layers of whipped cream.
• 12 garnish with toasted coconut and cover with plastic wrap.
• 13 refrigerate until the next day. (i have found that if you do not wait and let these flavors meld for at least 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!).