Kater-Bug Cakes

Cake

1 White Cake Mix

3 Eggs

1/3 Cup Vegetable Oil

3/4 Cup Coconut Milk

1 Cup Coconut Flakes

1 8 Oz. Can of Crushed Pineapple (drain but keep the juice)

1/2 Cup Chopped Macadamia Nuts

1/2 Cup Dark Rum

2 TB Butter

1 Recipe Buttercream Frosting

Preheat the oven to 350 degrees. Prepare 2 8 inch round cake pans.

Combine the cake mix, eggs, oil and coconut milk in a large bowl and blend for 2 minutes, scraping the sides. Fold in the coconut flakes, pineapple, Macadamia nuts and mix with a wooden spoon. Divide the batter evenly between the prepared pans and bake in the center of the oven 30 minutes or until a toothpick inserted in the center comes out clean.

While the cakes are baking, put the reserved pineapple juice, rum and butter in a small saucepan over high heat and bring to a boil. Reduce the heat to a simmer and cook for about 5 minutes. When the cakes come out of the oven, pour the rum-pineapple syrup over them and cool completely before removing them from the pans.

Cool completely and frost with buttercream frosting. Sprinkle some coconut flakes and crushed Macadamia nuts over the top.