Pina Colada Party Cake
Yield
1 cakePrep
20 minCook
30 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| batter | |||
| 18 ¼ | ounces |
cake mix, white
reduced fat |
|
| ½ | cup |
coconut
toasted |
*
|
| ¾ | cup |
water
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
pineapple juice
canned |
|
| 1 | teaspoon |
rum extract
|
* |
| 4 | each |
egg whites
whole, slightly beaten |
*
|
| ½ | cup |
pineapple juice
canned |
|
| ½ | cup |
sugar
granulated |
|
| frosting | |||
| 16 | ounces |
vanilla frosting
reduced fat |
|
| ½ | teaspoon |
rum extract
|
* |
| ¼ | cup |
coconut
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| batter | |||
| 527.4 | ml/g |
cake mix, white
reduced fat |
|
| 118 | ml |
coconut
toasted |
*
|
| 177 | ml |
water
|
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
pineapple juice
canned |
|
| 5 | ml |
rum extract
|
* |
| 4 | each |
egg whites
whole, slightly beaten |
*
|
| 118 | ml |
pineapple juice
canned |
|
| 118 | ml |
sugar
granulated |
|
| frosting | |||
| 462.4 | ml/g |
vanilla frosting
reduced fat |
|
| 2.5 | ml |
rum extract
|
* |
| 59 | ml |
coconut
toasted |
*
|
Directions
Preheat oven to 350℉ (180℃).
Prepare a 13 x 9 inch pan with cooking spray and flour; set aside.
To prepare batter, combine cake mix, ½ cup coconut, water, oil, ½ cup pineapple juice, 1 teaspoon rum extract, and egg whites.
Mix well.
Pour into prepared pan. Bake for 30 minutes or until lightly browned on top.
Meanwhile, combine remaining pineapple juice and sugar in a saucepan.
Bring to a boil.
Using a fork, prick cooled cake at ½ inch intervals.
Pour hot pineapple mixture over cake.
Cool completely.
To prepare frosting, combine frosting and remaining rum extract.
Mix well.
Frost cake with mixture and sprinkle with remaining coconut.
