Jessie Hamilton, F.H.S.
- 1/2 cup sugar
- 1/2 cup coconut dessert
- 1 1/2 cup milk
- 1 can crushed pineapple
- 1 1/4 cup rum
- 1 container frozen topping, thawed
Combine dessert mix and sugar. Add 1/2 cup milk and stir until sugar is dissolved. Add remaining 1 cup milk. Cook until mixture comes to a boil. Cool. Add drained pineapple and rum. Fold in thawed whipped topping. Frost between layers and on top and sides of cake.
