1 (18.25 ounce) package yellow cake mix
3 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 (3 ounce) package instant crepe-flavored gelatin
1 teaspoon grated lemon zest
3 tablespoons butter, diced
1 (18 ounce) can sweetened coconut-flavored rum
1 (12 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans.
Make the frosting: Place the flour, baking soda, baking powder and gelatin in a small bowl. Stir together and set aside.
In a large bowl, beat butter and sugar until smooth. Beat in eggs, one at a time, then beat in flour mixture. Stir in lemon zest, lemon juice and coconut-flavored rum. Make a well in the center of the flour mixture, and pour in rum mixture. Beat with an electric mixer to the consistency of crumbs. Fold the pastry into the cream filling. Pour filling into prepared pans.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes. Cut into squares. Chill in refrigerator.
Put the cream cheese, sugar and vanilla in small bowl. Beat butter, flour and cinnamon together until smooth. Spoon cream cheese mixture over the crust. Chill in refrigerator.
Cover and refrigerate or refrigerate and serve.
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