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Coconut Rum Ice Cream Cake Recipe

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This recipe for Coconut Rum Ice Cream Cake, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Dirksen
Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg white or yellow cake mix
1 medium size container cool whip
1 small pkg. instant vanilla pudding
1 pkg sweetened shredded coconut
1/2 gallon vanilla ice cream ("brick" container)
1-1/2 cups coconut rum (approximate)

Directions:
Directions:
Mix cake according to directions but divide batter into two 9"x13" rectangular cake pans. (You want the cake layer to be thin, so only use half the batter per pan. If you only want to make one cake, use the other half of the batter to make cupcakes) Bake only for 10-12 minutes - Don't Overbake. When hot cake comes out of the oven, poke holes in it with a meat fork or skewer and sprinkle about 3/4 cup of coconut rum on each cake. Cool cake.

When cake is cool, slice the brick of ice cream into 1/2 to 3/4 inch slices and arrange on cake to make the "ice cream layer".

Mix/stir small pkg of instant pudding into the tub of cool whip and then "frost" over the ice cream layer of the cake. The pudding mix makes the cool whip creamier and firmer. Put cake in freezer.

Next, spread coconut on a cookie sheet and broil til toasted golden. Watch carefully and mix around so that it browns evenly and doesn't burn.

Generously sprinkle toasted coconut on top of the frosted cake and freeze cake until ready to serve.

Variation: For a non-alcoholic version, use chocolate chipe cake mix, chocolate chip icecream and shaved chocolate on top.

Personal Notes:
Personal Notes:
We served this cake for dessert at our 4th of July Neighborhood Block Party when we had a Hawaiian theme. We also had Kalua Roast Pig, Tropical Fruit Salad, and purchased hawaiian rolls.

 

 

 

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