Arrgh! Pirate Grog Coconut-Lime Rum Cake

This is a perfect dessert to serve any time of the year but especially during the annual invasion of pirates in Tampa during the Gasparilla celebration! The first rum cocktail was invented in 1740 when Admiral Edward Vernon of the British Royal Navy began dosing sailors’ daily toddy with lime juice to water it down to keep them from getting too drunk and to make it more palatable. The lime juice inadvertently prevented scurvy in the process. The British sailors became known as limeys, and Vernon’s nickname, Old Grogram (for his coarse cloth coat), gave the concoction its name—grog.

CAKE:

1 yellow cake mix

4 eggs

1/3 c. Persian Lime or Blood Orange Olive Oil

1/2 c. dark rum

1 pkg. instant vanilla pudding

1/4 c. Coconut White Balsamic

1 20 oz can crushed pineapple in its own juice

TOPPING:

1 16 oz container whipped topping like Cool Whip or Tru Whip

1 8 oz can crushed pineapple in its own juice juice

1 pkg. instant vanilla pudding

1/3 c. Coconut White Balsamic

flaked coconut for garnish

Preheat oven to 350 degrees. Mix together above ingredients in a mixing bowl and beat on low for 1 minute or until all ingredients are combined. Grease a 9”x13” cake pan with 1/2 teaspoon of Persian Lime Olive Oil. Pour batter into prepared dish and bake at 350 degrees for approximately 30 to 35 minutes. Cool cake thoroughly. It is a good idea to put it in the refrigerator overnight after it is cool to chill it.

In another mixing bowl, combine topping ingredients and stir together till fully combined. Spread on cake, sprinkle with flaked coconut and serve.

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