Easy Coconut Cake


1 box white cake mix
1 small can crushed pineapple - drained
1 can white icing
lots of shredded coconut

Make cake following directions on box. Pour into 2-9 inch round cake pans. Bake at 350 degrees for 28-30 minutes. Cool on wire racks. Drain pineapple well - then put on top of one layer - then put some of icing on top of pineapple. Put the two layers together. Use remaining frosting all over the cake -- then cover entirely with coconut





Eggnog Cake


2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup shortening (half soft butter, if desired)
1 cup milk
1 teaspoon rum flavoring or vanilla
3 eggs


Cream Fluff Frosting :
1 package Fluffy White Frosting mix (dry mix)
1 teaspoon rum flavoring
1 1/2 cups whipping cream

Heat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9 x 1-1/2". Combine all ingredients except Cream Fluff Frosting in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl. Beat 3 minutes on medium speed, scraping bowl frequently. Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool. Fill and frost with Cream Fluff frosting. If desired, sprinkle top with nutmeg. Refrigerate. Cream Fluff Frosting: In small mixer bowl, chill frosting mix (dry), rum flavoring, and whipping cream for at least 1 hour. Blend; beat until soft peaks form.