Another takeoff on the “cake with syrup poured over it” theme. See also: Rum cake, Lemonade cake, and Fuzzy navel cake.
1 pkg yellow cake mix
1 pkg (4 servings) instant coconut cream pudding mix
1/2 C water
1/4 C vegetable oil
6-oz can frozen pineapple juice concentrate, thawed and divided
1-1/2 C sifted powdered sugar
1/3 C rum
2 T toasted coconut
Grease and lightly flour a 10-inch bundt pan. In a large mixing bowl, combine cake mix, pudding mix, water, oil, eggs, and 1/3 C of the juice concentrate. Beat with an electric mixer on low speed until combined. Then beat on medium for 2 minutes. Pour into the prepared pan and bake for 40 to 60 minutes at 350 F. Place pan on a wire rack and cool for 10 minutes. Remove cake from pan, place on wire rack over a tray.
Meanwhile, in a small saucepan, combine the powdered sugar and remaining juice concentrate and bring to a boil. Remove from heat, cool slightly. Add the rum.
Prick holes in the top of the cake with a fork. Spoon the syrup slowly over the top and sides of the cake, allowing it to soak into the holes. Sprinkle with toasted coconut. Cool completely before serving.
Serves 12, 384 calories per slice.