lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Bread Pudding
Ingredients:
- 2 1/2 eggs
- 4 light brown sugar
- 3/4 cinnamon
- 1/2 nutmeg
- 1/8 vanilla extract
- 1 Kahlua
- 4 brandy
- 2 2% low-fat milk
- 4
Instructions:
1. Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch (6-cup) loaf pan.
2. Melt 1 cup chocolate chips and set aside to cool slightly.
3. Whisk together eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl. When very smooth, stir in milk and mix well. Add bread and let stand for 30 minutes. Stir occasionally to make sure bread is evenly soaked.
4. Ladle half the bread mixture into loaf pan. Spread remaining 1 1/2 cups chocolate chips on top. Ladle remaining bread mixture over chocolate chips. Bake about 55 minutes, until center is set. Cool. Garnish with whipped cream or vanilla ice cream and chocolate sprinkles, if desired.
Title: Cupid's Chocolate Cake
Ingredients:
- 1 butter
- 2 1/2 margarine
- 4 sugar
- 2 1/2 eggs
- 2 3/4 vanilla
- 1 flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 water
- 1 icing sugar
- 1/4
- 4
Instructions:
1. Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
2. Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
3. Cool for 10 minutes before removing from pans to wire racks.
4. For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
5. Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!
Title: Apple Squares
Ingredients:
- 1 3/4 rolled oats
- 1 1/2 flour
- 3/4 shortening
- 1/4 baking soda
- 1 brown sugar
- 2 1/2 sliced apples
- 2 butter
- 3/4 cinnamon
- 1/2 white sugar
Instructions:
1. Mix rolled oats, flour, shortening, soda and brown sugar together and put half of mixture in bottom of baking pan.
2. Mix together sliced apples, butter, cinnamon and white sugar.
3. Spread over first layer of rolled oats.
4. Cover with remaining rolled oat mixture.
5. Bake in 350 degree oven 35- 40 minutes til done.
Title: Cream Cheese Chocolate Pudding Dessert
Ingredients:
- 8 graham cracker
- 8 light cream cheese
- 1 Cool Whip Free
- 2 Splenda sugar substitute
- 3 instant chocolate pudding mix
- skim milk
- Cool Whip
Instructions:
1. Lay a single layer of graham crackers in bottom of 13x9 in pan.
2. Mix together cream cheese, cool whip, and Splenda.
3. Spread over top of the graham crackers.
4. Lay another layer of graham crackers over the cream cheese layer.
5. Using a whisk, mix both boxes of pudding mix with milk for 2 minutes. Let sit until it firms up a little (about 5 min).
6. Spread the pudding over 2nd layer of graham crackers.
7. Refrigerate for a couple hours and enjoy!
8. Use a dollop of cool whip before serving.
Title: Chocolate Pastry Torte
Ingredients:
- 2 sugar
- 1/2 water
- 1/2 instant coffee
- 1 1/2 vanilla extract
- 2 pecans
- 1 chocolate curls
- 2
Instructions:
1. Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
2. Blend in vanilla; allow to cool to room temperature.
3. Prepare piecrust according to package directions, omitting water.
4. Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
5. Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
6. Bake at 425 degrees for 5-8 minutes.
7. While layers are still warm, trim to even edges if desired.
8. Let cool; then run the tip of a knife under edges to loosen.
9. Lift carefully, transfer to wire cake rack.
10. Whip cream to soft peak stage; fold in remaining chocolate sauce.
11. Spread chocolate cream between layers and over top.
12. Chill overnight or at least for 8 hours.
13. Top w/ chopped nuts and/or chocolate curls.
14. Makes 9-12 servings depending on how many chocolate lovers you're serving!
Title: Classic Sugar Cookies
Ingredients:
- 1 granulated sugar
- 1 1/2 brown sugar
- 1/2 milk
- 2 eggs
- 3 vanilla extract
- 1 baking soda
- 4 cream of tartar
- 1 1/2 salt
- 1 1/2 powdered sugar
- 1 vanilla extract
- 4 milk
- 1/3
- 1 1/2
- 6 -7
Instructions:
1. Preparation Directions: COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
2. COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
3. HEAT oven to 350°F.
4. ROLL out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
5. BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
6. BUTTERY CREAM FROSTING: COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
7. BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
8. TIP: Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.
Title: Lemon Chiffon Cake
Ingredients:
- 2 1/4 cake-and-pastry flour
- 1 Splenda sugar substitute
- 1 baking powder
- 1 salt
- 1/2 water
- 2 fresh lemon rind
- 3/4 lemon juice
- 4 cream of tartar
- 2 icing sugar
- 8 lemon juice
- 1
- 1/2
- 1
Instructions:
1. In a bowl, sift together flour, SPLENDA, baking powder and salt.
2. Make a well in centre of flour mixture.
3. Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
4. Beat with mixer at medium speed until smooth.
5. Beat egg whites with cream of tartar until very stiff peaks form.
6. Add batter and fold in gently.
7. Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
8. Bake at 325F (160C) for about 50 minutes.
9. Invert pan and cool for 45 minutes.
10. Gently loosen cake from pan.
11. LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.
Title: Lemon-Buttermilk Pound Cake
Ingredients:
- 1 shortening
- 1/2 butter
- 2 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3 1/2 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1 sugar
- 1 water
- 1/2 lemon juice
- 1/2 lemon peel
- 3
Instructions:
1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
3. Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
4. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
5. Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.
Title: Coconut Cookie Slices (Danish Fedtebrod)
Ingredients:
- 1 all-purpose flour
- 1/4 all-purpose flour
- 1/4 baking powder
- 1/2 butter
- 8 sweetened coconut
- 1/2 sugar
- 3/4 icing sugar
- 2 milk
- sweetened coconut
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix all ingredients until a dough consistency forms.
3. Divide dough into 4 equal portions.
4. Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
5. Make icing; icing should be ready once cookies are removed from oven.
6. Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
7. Remove from oven and WHILE STILL WARM brush with icing. If you wish you can also sprinkle with a bit of sweetened coconut on top of icing.
8. WHILE STILL WARM cut the strips diagonally into 1 inch strips (now you have 1 x 2.5 inch cookies). The cookies will seem really fragile while cutting but they harden as they cool.
9. Place on cooling rack and let cool. (I let mine cool right on the baking sheet).
Title: Old Fashioned Baked Rice Pudding
Ingredients:
- 1/2 rice
- 2 milk
- 1 water
- 1/2 butter
- 1/3 sugar
- 1/2 nutmeg
- 1/2 salt
- 1/3 raisins
Instructions:
1. Mix all ingredients except raisins in greased casserole dish.
2. Bake 300°F for ONE hour.
3. Reduce heat to 250°F for ONE and ONE HALF hours.
4. Add raisins half hour before done.
Title: Sussex Pudding
Ingredients:
- 6 suet
- 6 raisins
- 6 self-raising flour
- 1 mixed spice
- 2 eggs
- 1/4 milk
Instructions:
1. Set oven to 375F or Gas Mark 5.
2. Mix all the dry ingredients together.
3. Mix the eggs with the milk, and then combine with the dry ingredients.
4. Pour into a greased tin approx 8 inches long x 6 1/2 inches wide x 2 inches deep.
5. Bake for 1 hour.
Title: Pumpkin Cake Bars With Cream Cheese Frosting!
Ingredients:
- 4 eggs
- 1 2/3 white sugar
- 1 pumpkin puree
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1 baking soda
- 1 ground cinnamon
- 2 cream cheese
- 6 butter
- 6 confectioners' sugar
- 3
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5. Spread into prepared pan.
6. Bake at 350° for 25 to 30 minutes.
7. Remove from oven and allow to cool.
8. For the frosting: beat together the cream cheese, butter and confectioner's sugar.
9. Evenly spread over bars after they have cooled.
Title: Zucchini Cupcakes
Ingredients:
- 3 eggs
- 1 1/3 sugar
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1 baking powder
- 2 1/2 baking soda
- 2 salt
- 2 ground cloves
- 1 zucchini
- 1 brown sugar
- 1/2 butter
- 1 1/2 margarine
- 1 milk
- 1/2 vanilla extract
- 1/4 confectioners' sugar
- 1
- 1 1/2 - 2
Instructions:
1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2. Combine dry ingredients; add to the egg mixture and mix well.
3. Add zucchini and mix well.
4. Fill greased or paper-lined muffin cups two-thirds full.
5. Bake at 350°F for 20-25 minutes or until cupcakes test done.
6. Cool for 10 minutes before removing to a wire rack.
7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
8. Cook and stir for 2 minutes.
9. Remove from the heat; stir in vanilla.
10. Cool to lukewarm.
11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
12. Frost cupcakes.
Title: Easy Rhubarb Cobbler
Ingredients:
- 4 1/2 rhubarb
- 1 sugar
- 1 1/4 flour
- 3 sugar
- 1 baking powder
- 1/4 salt
- 1/3 butter
- 1 egg
- 1/2 half-and-half cream
- full-fat milk
Instructions:
1. Set oven to 375 degrees F.
2. Grease a 9-inch baking dish.
3. Mix the rhubarb and 1 cup sugar, and place in the baking dish.
4. To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
5. Cut in the cold butter to make a crumbly mixture.
6. In a small bowl, whisk/combine the egg and half and half cream.
7. Add to the dry ingredients; stir with a fork to create a stiff batter.
8. Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
9. Bake for 35-40 minutes.
10. Serve warm topped with ice cream.
11. Delicious!
Title: Amish Sugar Cookies
Ingredients:
- 1 margarine
- 1 white sugar
- 1 powdered sugar
- 1 eggs
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 1/4 vanilla
- 1 1/2 flour
- 4 1/2
Instructions:
1. Cream margarine, oil, and sugars. Add eggs (1 at a time), beating well after each addition. Add vanilla. Sift dry ingredients; add to creamed mixture.
2. Chill dough for 2 hours. Roll dough into small balls and flatten with the bottom of a glass dipped in sugar.
3. Bake at 350 degrees for 10-12 minutes on ungreased cookie sheet.
4. Variation: Roll bolls in sugar, sugar & cinnamon, or colored, decorative sugar before baking.
Title: Grain & Gluten Free Chocolate Coffee Cookies
Ingredients:
- 80 flour
- 50 chickpea flour
- 50 carob powder
- 20 espresso coffee
- 20 erythritol
- 1/4 stevia
- 30 vanilla
- 1/2 coconut milk
- 1/2 coconut oil
- 85 coconut oil
- 65 coconut milk
- 2 erythritol
- 1 honey
- 1 coconut flakes
- 1 dark chocolate
- 1/4
- 1/2
- 1
- 20
Instructions:
1. Preheat the oven to 350 F on convection bake.
2. Sift all the flowers in a bowl, mix well and add the other dry ingredients.
3. Combine the wet ingredients with the dry ones and knead well with your hands. You should get a very smooth, pliable dough.
4. Take a large piece of parchment paper and roll down the dough with a rolling pin until 1/4 of an inch thick.
5. Shape your grain free Chocolate Coffee Cookies with a circular cookie cutter and poke each one twice in the middle with a fork.
6. Bake for 15 minutes then turn off the oven and let them cool down inside for 15 more minutes so they reach the perfect friable, crispy texture.
7. To prepare the matcha glaze, melt the coconut oil on very low heat, add in the coconut milk and matcha and mix well. Lastly, add in the erythritol and keep on mixing until it starts to boil and gets foamy. Take it off the stove, mix again until it goes back to being liquid and drizzle it over 1/2 of the cookies (if it starts to solidify, heat it up over the stove for a minute and finish garnishing.
8. To decorate the second half of the cookies, dip your finger in the honey and spread a very thin layer of it over the cookies. Pour the coconut flakes in a small plate and dip the cookies in on the honeyed side.
9. Melt the dark chocolate in a small saucepan over very low heat. I usually only leave the heat on the stove for a minute and then let it finish melting in the hot pan while mixing constantly.
10. Drizzle the melted chocolate over the remaining cookies, scatter some edible flowers on your grain free cookies and get ready to enjoy them!
Title: Peanut Butter S'mores Cookies
Ingredients:
- 125 butter
- 1/2 brown sugar
- 1/2 white sugar
- 3/4 peanut butter
- 1 egg
- 2 milk
- 1 vanilla
- 1 3/4 plain flour
- 1 baking soda
- 1/2 salt
- 24 marshmallows
- 24
Instructions:
1. Cookies.
2. Cream butter, brown sugar and white sugar, add peanut butter and stir till combined.
3. Add egg, milk & vanilla, mix till smooth.
4. Combine flour, baking soda and salt in bowl. Add peanut mixture mixing well. Roll tablespoon sized amounts into round balls.
5. Arrange on cookie sheets.
6. Bake at 180 degrees celsius for around 6 minutes, take out of oven and flatten with a spatula and return to oven for further 6 minutes.
7. Remove from oven and turn over half the cookies and place a piece of chocolate on the overturned cookies, let sit for a minute till choc melts then place the marshmallow on top, press down with the other half of the cookies.
Title: Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry
Ingredients:
- 1 cake flour
- 3/4 confectioners' sugar
- 14 cream of tartar
- 1 1/2 salt
- 1/4 granulated sugar
- 3/4 pure vanilla extract
- 2 Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd
- 1 fresh raspberry
- 1 1/2 confectioners' sugar
- 1 fresh lemon juice
- 1 lemon zest
- 2 salt
- 1 1/2
- 1
Instructions:
1. Preheat the oven to 375 degrees.
2. Place an oven rack in the center of the oven.
3. Have ready an ungreased 10- inch tube pan.
4. Sift the flour and the confectioners' sugar together into a medium bowl.
5. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
6. Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
7. Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
8. Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
9. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
10. Transfer the batter to the pan.
11. Run a table knife through the batter to remove any large air pockets, and smooth the top.
12. Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
13. Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
14. Let cool to room temperature.
15. Turn the pan right side up.
16. Run a knife around the edge of the cake and between the cake and the tube.
17. Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
18. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
19. Stir the lemon glaze ingredients together in a small bowl.
20. Let stand for 10 minutes before using.
21. Cut cake in half.
22. Once completely cooled fill with lemon curd (SEE my recipe posted).
23. Top Curd with Raspberries.
24. Put top half of cake on raspberries then top with Glaze.
25. Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
26. Use a sharp serrated knife to cut the cake.
Title: Edenton Tea Party Cakes
Ingredients:
- 3 1/2 flour
- 1 vanilla
- 1 baking soda
- 2 brown sugar
- 1/2 salt
- 3 eggs
- 3/4 butter
Instructions:
1. Sift together flour, baking soda and salt. Set aside.
2. Mix butter and vanilla until soft, then add the sugar, a little at a time, while continuing to cream the mixture.
3. Beat in eggs, one at a time, then stir in flour mixture until mixed thoroughly.
4. Divide dough in half, wrap in wax paper and chill for several hours.
5. Roll out and cut with a cookie cutter.
6. Bake on a greased cookie sheet at 400°F for 5-8 minutes.
Title: Finnish Chocolate Pudding
Ingredients:
- 2 milk
- 2 sugar
- 1 cocoa powder
- 1/3 farina
- 1 salt
Instructions:
1. Bring the milk to a boil.
2. Combine the cocoa and farina with the salt and sugar and stir into the milk.
3. Continue cooking, stirring constantly, until thickened.
Title: Eclair Cake
Ingredients:
- 1 honey graham crackers
- 2 instant vanilla pudding
- 2 3/4 milk
- 1 Cool Whip
- 1 vanilla
- 2 powdered sugar
- 2 milk
- 3
- 1 1/2
- 3
Instructions:
1. Cake-----------.
2. Butter 9x13 inch pan and layer with whole graham crackers.
3. Mix pudding and milk.
4. Blend in cool whip.
5. Put 1/2 pudding mixture over crackers.
6. Layer more crackers over pudding.
7. Top with rest of pudding.
8. Cover with a layer of crackers.
9. You will have 3 layers of crackers.
10. Refrigerate for 2 hours before frosting.
11. Frosting-----------.
12. Beat all frosting ingredients until smooth.
13. Frost cake and refrigerate 2 hours.
14. Can be frozen.
Title: Chocolate Surprise Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking soda
- 2 salt
- 1/2 butter
- 1/4 sugar
- 1/2 light brown sugar
- 3/4 egg
- 1/2 vanilla extract
- 1
- 24
Instructions:
1. Preheat oven to 375°F
2. Mix together the flour, cocoa powder, baking soda, and salt.
3. Cream the butter, 1/2 cup of the sugar, and the brown sugar until light and fluffy.
4. Mix in the egg and vanilla.
5. Slowly add the dry ingredients, mix well.
6. Chill the dough for 1 hour.
7. Place the remaining 1/4 cup sugar in wide bowl.
8. Take the chilled dough, roll into 1 tablespoon balls.
9. Working with one ball of dough at a time, press one rolo into the center and then form the dough into a ball.
10. Roll in the sugar and transfer to a baking sheet. Repeat with all the dough balls, space the cookies 2 inches apart.
11. Bake for 7-9 minutes.
12. Allow the cookies to cool for a few minutes before removing from the baking sheet.
Title: Graham Pie Crust
Ingredients:
- 1 flour
- 1/2 sugar
- 1/4 lemon peel
- 1/2 butter
- 8
Instructions:
1. Preheat oven to 375°F.
2. Butter a 9 inch glass pie plate (silpat would likely work).
3. Stir flours, sugar and lemon peel together. Gradually add butter, stirring until moist clumps form.
4. Press evenly onto bottom and up sides of prepared pie plate.
5. Bake crust until golden brown and firm to the touch, about 20 minutes.
Title: Pudding Cookies
Ingredients:
- 3/4 buttermilk biscuit mix
- 1 instant pudding mix
- 1/4 egg
- 1 water
- 2 confectioners' sugar
Instructions:
1. Preheat oven 350 degrees F.
2. combine biscuit mix, pudding mix, oil and egg well.
3. Shape into small bals about the size of a walnut and place 1 1/2 inches apart on prepared cookie sheets.
4. If mix seems to dry to shape, add water by the teaspoonful; you just want it to hold together for easy shaping.
5. Bake in center of oven for 10-12 mins til firm to touch.
6. Remove to wire racks to cool.
7. dust with sugar if desired.
Title: Chocolate Surprise Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/4
- 1
Instructions:
1. spray fluted stoneware pan. Prepare cake mix as instructed on box. Pour evenly into stoneware. Scoop frosting out of the tub with an ice cream scoop and place into cake mix all around the pan. Place in MICROWAVE for aprox 12 minutes. (adjust time according to wattage)
2. **I promise this is surprisingly yummy even being "baked" in the microwave, but if you like you can adjust to bake in the oven according to baking instructions on the box.
Title: This Cake Almost Tastes Like a Pina Colada
Ingredients:
- 1 coconut cream pudding mix
- 1 coconut
- 1/4 eggs
- 1/3 white sugar
- 4 butter
- 1 coconut
- 1/3 pineapple
- 2/3 white rum
- 1/4
- 1/8
- 1 1/2
- 1/8
Instructions:
1. Mix the cake mix, pudding mix, 1/4 cup of toasted coconut, 1/3 cup oil, eggs, and 1 cup of Mr. Goudas Pina Colada in a large bowl and mix at low speed for 1 minute. Beat at medium - high speed for 2 minutes longer.
2. Pour into greased and floured 10" bundt pan.
3. Bake at 325° for 60 minutes, or until toothpick comes out clean.
4. Cool in pan 20 - 30 minutes.
5. Turn onto baking rack to finish cooling.
6. When cake is cooled, poke holes in top of cake with toothpicks and slowly drizzle RUM overtop, (IF USING RUM -- Allow cake to absorb rum before adding glaze.).
7. Now mix the pina colada mix, white sugar, butter, toasted coconut and crushed pineapple into a pot and boil hard for 2 - 3 minutes.
8. Place a plate under your cake rack and slowly drizzle the glaze over the entire cake, remove plate and pour the excess runoff of glaze back overtop of cake. Do this two or three times. Let cool completely and enjoy with whipping cream.