Jessie Hamilton, F.H.S.
- 4 eggs
- 2/3 cup water
- 1/4 cup cooking oil
- 1 1/4 tsp rum
- 1/2 cup sugar
- 1/2 cup coconut dessert
- 1 package white cake mix
Blend all ingredients in mixer bowl. Beat four minutes at medium speed. Pour into two greased and floured 9 inch round pans. Bake at 350° for 25 to 30 minutes.
Cool and frost with pineapple rum frosting.
Makes 16 servings