| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(18.5 ounce) yellow cake mix without pudding |
| 1 |
c |
Coconut |
| 1 1/3 |
c |
Water |
| 2 |
|
Egg whites |
| 1 |
c |
Non-alcoholic Coco Lopez Pina Colada mix |
| 1 |
|
Container (8 ounce) Cool whip |
INSTRUCTIONS
Combine cake mix, coconut, water and egg whites; beat 2 minutes at high
speed with an electric mixer. Reduce speed to low; beat 1 minute. Pour
batter in a greased and floured 9x13 baking dish. Bake at 350 for 25-30
minutes or until a toothpick comes out clean. Cool in pan for 10 minutes.
Punch holes in top of cake with a wooden pick. Pour Pina Colada mix over
cake while still warm. Let the cake competely cool in pan on a wire rack.
Then spread the Cool Whip over the top and sprinkle additional coconut on
top. Cover and chill at least 4 hours. Cut and serve.
I found it's better the next day. Also it's very moist and good!
Posted to EAT-L Digest 18 Feb 97 by Pam Cobb <priss@AMARANTH.COM> on Feb
19, 1997.
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”