| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake, Mix/, White | 12 | Servings | |
INGREDIENTS
| 18 1/4 | oz | Reduced fat white cake mix |
| 1/2 | c | Coconut, toasted |
| 3/4 | c | Water |
| 1 | tb | Olive oil |
| 1/2 | c | Pineapple juice, canned |
| 1 | ts | Rum extract |
| 4 | Whole egg whites, slightly beaten | |
| 1/2 | c | Pineapple juice, canned |
| 1/2 | c | Granulated sugar |
| 16 | oz | Reduced fat vanilla frosting |
| 1/2 | ts | Rum extract |
| 1/4 | c | Coconut, toasted |
INSTRUCTIONS
BATTER FROSTING Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water, oil, 1/2 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 1/2" 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. Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g Carbohydrate; 0mg Cholesterol; 372mg Sodium Recipe by: The Pillsbury Company Posted to MC-Recipe Digest V1 #647 by matejka@bga.com on Jun 21, 1997
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