Recipe - Pina Colada Party Cake

BATTER
18 One fourth ounce Reduced fat white cake mix
One half cup Coconut, toasted
Three fourths cup Water
1 tablespoon Olive oil
One half cup Pineapple juice, canned
1 teaspoon Rum extract
4 Whole egg whites, slightly
beaten
One half cup Pineapple juice, canned
One half cup Granulated sugar

FROSTING
16 ounce Reduced fat vanilla frosting
One half teaspoon Rum extract
One fourth cup Coconut, toasted

Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour;
set aside. To prepare batter, combine cake mix, One half cup coconut, water,
oil, One half 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 MCRecipe Digest V1 #647 by
matejka@bga.com on Jun 21, 1997