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1 pkg. butter yellow cake mix
(Duncan Hines)
1 c. sour cream
1/2 c. vegetable oil
1/2 c. light rum
1/4 c. sugar
1/4 c. water or coconut milk
4 eggs

Place all ingredients except rum in mixing bowl and beat
for 4 minutes. Pour into 3 (8-inch) cake pans which have been
greased and floured. Bake at 375 degrees for 25 to 30 minutes. Cool.
Split to make 6 layers. Sprinkle split side with 1/2 cup light

3 c. sour cream
2 (6 oz.) pkg. frozen fresh
coconut or 2 c. fresh
grated coconut
1 (7 oz.) can flaked coconut
(reserving 1/4 c. for
garnish, may be toasted)
2 1/2 c. sugar
Mix ingredients together.

1 (14 oz.) can crushed
1 Tbsp. cornstarch
yellow food coloring
Drain pineapple syrup. Add cornstarch in a saucepan.
Add food color and cook on low heat until thickened. Remove
from heat and add drained pineapple and cool.
To layer, place cut side up of one cake layer in bottom
of 8-inch trifle bowl. Spread with about a cup of custard.
Over custard, spread a light layer of crushed pineapple mix-
ture. Continue layering of cake and mixture until all is used
up, ending with cut side down of top layer and only a layer of
custard. Cover and store in refrigerator up to 5 days.
1 c. whipping cream
1 (7 oz.) can pineapple
slices, well drained
1/4 c. powdered sugar
maraschino cherries
1/4 c. reserved coconut
To Serve: Whip cream until stiff. Add powdered sugar.
Mound on top of trifle and garnish with pineapple slices,
maraschino cherries and toasted coconut. Or substitute the
above with Cool Whip and 1 teaspoon rum flavoring. Great make
ahead recipe and will keep up to 5 days in refrigerator.

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