Recipe By : The Pillsbury Company
Serving Size : 12 Preparation Time :0:00
Categories : Cake Mix/White
Amount Measure Ingredient -- Preparation Method
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Batter:
18 1/4 ozs reduced fat white cake mix
1/2 c coconut -- toasted
3/4 c water
1 tbsp olive oil
1/2 c pineapple juice, canned
1 tsp rum extract
4 whole egg whites -- slightly beaten
1/2 c pineapple juice, canned
1/2 c granulated sugar
Frosting:
16 ozs reduced fat vanilla frosting
1/2 tsp rum extract
1/4 c 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, 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.
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Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g
Carbohydrate; 0mg Cholesterol; 372mg Sodium
