Pina Colada Party Cake
|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)|
|Sugar||1⁄2 Cup (8 tbs)|
|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)|
Heat oven to 350Â°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 350Â°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.
In small bowl, blend frosting and 1 tablespoon rum.
Frost cake; sprinkle with 1/2 cup reserved coconut.