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

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