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Pina Colada Party Cake

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Anonymous (not verified)
Ingredients
  Coconut 1 Cup (16 tbs)
  White cake mix 18 1⁄4 Ounce (1 package, Pillsbury Plus)
  Water 1⁄2 Cup (8 tbs)
  Pineapple juice 1⁄2 Cup (8 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Rum 1⁄4 Cup (4 tbs)
  Egg whites 4
  Sugar 1⁄2 Cup (8 tbs)
For frosting
  Vanilla frosting 1 Can (10 oz) (Pillsbury Ready To Spread Supreme)
  Rum/1/2 teaspoon rum extract 1 Tablespoon
  Toasted coconut 1⁄2 Cup (8 tbs) (reserved)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
12

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