Pina Colada Cake Recipe
Pina Colada Cake is a creamy cake. If you like frozen whipped topping cake then this Pina Colada Cake is the recipe you should try. You will defiantly love this Pina Colada Cake.
Ingredients
1 (18.5 ounce) package white cake mix without pudding
1 (3 1/2 ounce) can flaked coconut, divided
1 1/3 cups water
2 egg whites
6 ounces of canned pineapple juice
1/4 cup Rum
1 (8 ounce) container frozen whipped topping, thawed
Directions
Combine cake mix, 1 cup coconut, water, and egg whites; beat 2 minutes at high speed of an electric mixer.
Reduce speed to low; beat 1 minute.
Pour batter into a greased and floured 13 x 9 x 2 inch pan.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Punch holes in top of cake with a wooden pick.
Mix pineapple juice and rum, pour over cake while still warm.
Let cake cool completely in pan on a wire rack.
Spread whipped topping over cake; sprinkle with remaining coconut.
Cover and chill at least 4 hours.
Cut into squares
Reduce speed to low; beat 1 minute.
Pour batter into a greased and floured 13 x 9 x 2 inch pan.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Punch holes in top of cake with a wooden pick.
Mix pineapple juice and rum, pour over cake while still warm.
Let cake cool completely in pan on a wire rack.
Spread whipped topping over cake; sprinkle with remaining coconut.
Cover and chill at least 4 hours.
Cut into squares
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