Pina Colada Party Cake Recipe
Ingredients
| Coconut | 1 Cup (16 tbs) | |
| 1 pkg. Pillsbury Plus White Cake Mix | ||
| Water | 1/2 Cup (16 tbs) | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
| Oil | 1/3 Cup (16 tbs) | |
| Rum | 1/4 Cup (16 tbs) | |
| Egg whites | 4 | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 can Pillsbury Ready To Spread Vanilla Frosting Supreme | ||
| 1 tablespoon rum or 1/2 teaspoon rum extract | ||
| 1/2 cup reserved toasted coconut | ||
Directions
Heat oven to 350°F.
Toast 1 cup coconut for 5 to 7 minutes.
Reserve 1/2 cup for frosting.
Grease and flour 13x9-inch pan.
In large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites at low speed until moistened; beat 2 minutes at highest speed.
Stir in 1/2 cup coconut.
Pour into prepared pan.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
In small saucepan, heat 1/2 cup pineapple juice and sugar to boiling.
Using long-fined fork, prick cake at 1/2-inch intervals.
Pour hot pineapple mixture over cake.
Cool completely.
In small bowl, blend frosting and 1 tablespoon rum.
Frost cake; sprinkle with 1/2 cup reserved coconut.
Serve chilled.
Toast 1 cup coconut for 5 to 7 minutes.
Reserve 1/2 cup for frosting.
Grease and flour 13x9-inch pan.
In large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites at low speed until moistened; beat 2 minutes at highest speed.
Stir in 1/2 cup coconut.
Pour into prepared pan.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
In small saucepan, heat 1/2 cup pineapple juice and sugar to boiling.
Using long-fined fork, prick cake at 1/2-inch intervals.
Pour hot pineapple mixture over cake.
Cool completely.
In small bowl, blend frosting and 1 tablespoon rum.
Frost cake; sprinkle with 1/2 cup reserved coconut.
Serve chilled.
Chef
