Pina colada party cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Coconut |
| 1 | pack | Pillsbury Plus White Cake Mix |
| ½ | cup | Water |
| ½ | cup | Pineapple juice |
| 1 | Can Pillsbury Ready To Spread Vanilla Frosting Supreme | |
| ⅓ | cup | Oil |
| ¼ | cup | Rum* |
| 4 | Egg whites | |
| ½ | cup | Pineapple juice |
| ½ | cup | Sugar |
| 1 | tablespoon | Rum OR |
| ½ | teaspoon | Rum extract |
| ½ | cup | Reserved toasted coconut |
Directions
FROSTING
*To substitute for rum, use ¼ cup water and 1 tsp rum extract Heat oven to 350 degrees. Toast 1 cup coconut for 5 to 7 minutes.
Reserve ½ cup for frosting. Grease and flour 13x9-inch pan. In large bowl, blend cake mix, water, ½ cup pineapple juice, oil, ¼ cup rum and egg whites at low speed until moistened; beat 2 minutes at high speed. Stir in ½ cup coconut. Pour into prepared pan.
Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. In small saucepan, heat ½ cup pineapple juice and sugar to boiling. Using fork, prick cake at ½" intervals. Pour hot pineapple mixture over cake. Cool completely. In small bowl, blend frosting and 1 tablespoon rum. Frost cake, sprinkle with ½ cup reserved coconut. Serve chilled.
posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-18-95