| 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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