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Ingredientes
- 1/3 c. butter, melted
- 1/2 c. packed light brown sugar
- 1 c. (20 ounce.) sliced pineapple, liquid removed and reserved
- 3 1/2 ounce. flaked coconut, toasted
- 3 c. flour
- 1 3/4 c. sugar
- 3 teaspoon baking pwdr
- 1/2 teaspoon salt
- 3 Large eggs
- 3/4 c. cream of coconut
- 3/4 c. pineapple juice
- 1/3 c. rum
- 1/3 c. vegetable oil
- 1 teaspoon vanilla
Direcciones
- Spread butter proportionately over bottom of 13 x 9 x 2 inch pan. Sprinkle brown sugar over butter; arrange pineapple slices over brown sugar. Top with coconut. Combine dry ingredients. Add in remaining ingredients; beat till well blended. Pour over mix in pan. Bake at 350 degrees for 50 min. Let stand 5 min. Loosen sides; invert cake carefully onto large serving platter. Yields: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 495 | |
| Calories from Fat 150 | 30% |
| Total Fat 17.21g | 22% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.16g | |
| Cholesterol 66mg | 22% |
| Sodium 476mg | 20% |
| Potassium 145mg | 4% |
| Total Carbs 77.81g | 21% |
| Dietary Fiber 1.6g | 5% |
| Sugars 51.99g | 35% |
| Protein 5.39g | 9% |
