Ok this was my first time ever deviating from a specific recipe. I ended up combining several recipes to get this cake. RAVE reviews at work. So I thought I'd post it.

Some comments it got: "one of the best non-chocolate desserts I've had in a long time" and "I could eat that filling all day!"

I'm amazed really.

Butter Cream was the Butter Cream Recipe plus about 1.5 T. Coconut flavoring.

Fondant option was MMF recipe with 1.5T Coconut flavoring added (no vanilla or other flavors used, jus the coconut flavoring)

Cake recipe
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I combined the recently-posted Morgan's Spiced Rum Cake (thanks rixie!) and the Enhanced Cake Formula (thanks jackie!):

1 package yellow cake mix
4 T. rum flavored extract
2 tsp. pumpkin pie spice (or the substitution from the betty crocker cookbook)
1 C. all-purpose flour
1 C. sugar
generous dash of salt
3 large eggs
1 1/3 C. water
1 C . Sour Cream
1/2 C. melted butter (could possibly be left out, I am going to try this next time)

Mix flour, sugar, cake mix and salt, set aside.
Put eggs, water, sour cream and butter into mixing bowl.
Add dry ingredients and mix well about 2 minutes on low speed.
Bake at 325 for 30 to 60 minutes depending on pan size.

Filling
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12 - ish ounces cool whip or extra creamy cool whip
1 small box instant vanilla pudding
2 T. coconut flavoring
2/3 C. coconut flakes
2 t. merengue powder

Whip all together for about 2 minutes on high, until completely blended.

Let me know what you think if you're able to try it out!

Kate

That sounds so good!!!!! Thanks for sharing!