Pina Colada Cake
|White cake mix||18 1⁄2 Ounce (1 Package, Without Pudding)|
|Canned flaked coconut||3 1⁄2 Ounce, divided (1 Can)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Canned pineapple juice||6 Ounce|
|Rum||1⁄4 Cup (4 tbs)|
|Frozen whipped topping||8 Ounce, thawed (1 Container)|
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