Shelly's Recipe

PINA COLADA CAKE

Category: Cakes from Cake Mixes

1 cup moist flaked coconut
1 pkg white cake mix
1/2 cup water
1/2 cup pineapple juice
1/3 cup oil
1/4 cup light rum
4 egg whites
1/2 cup pineapple juice
1/2 cup sugar

Preheat oven to 350. Reserve 1/2 cup of flaked coconut for frosting. Grease and flour 13x9 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 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-tined fork, prick holes in the cake at 1/2 inch intervals. A tsp at a time, drizzle hot pineapple mixture over cake. Cool completely. If it looks like the cake is getting soaked, then stop pouring in the pineapple/sugar mix.

Frosting:
3 cups confectioners sugar (sifted, optional)
1/2 cup butter, softened
1 tsp vanilla
1 tbsp dark rum
1/2 cup reserved flaked coconut
Pineapple juice

In a large bowl, mix confectioners sugar and butter, add 1 tsp vanilla, and add 1 tbsp of rum. If mixture is too thick, add a tbsp or two of rum or pineapple juice. Add 1/2 cup flaked coconut, mix well. Keep adding small amounts of pineapple juice to make the frosting of a more spreadable consistency.