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Ingredientes
- 1 c. coconut
- 1 pkg. Pillsbury Plus white cake mix
- 1/2 c. water
- 1/2 c. pineapple juice
- 1/3 c. oil
- 1/4 c. rum
- 4 egg whites
- 1/2 c. pineapple juice
- 1/2 c. sugar
Direcciones
- Heat oven to 350 degrees. Toast 1 c. coconut for 5-7 min. Reserve 1/2 c. for frosting. Grease and flour 13 x 9 inch pan. In large bowl, blend cake mix, water, 1/2 c. pineapple juice, oil, 1/4 c. rum and egg whites at low speed till moistened; beat 2 min at high speed. Stir in 1/2 c. coconut. Pour into prepared pan.
- Bake at 350 degrees for 25-35 min or possibly till toothpick inserted in center comes out clean. Cold 10 min.
- In small saucepan, heat 1/2 c. pineapple juice and sugar to boiling. Using fork, prick cake at 1/2 inch intervals. Pour warm pineapple mix over cake. Cold completely.
- In small bowl, blend frosting and 1 Tbsp. rum. Frost cake; sprinkle with 1/2 c. reserved coconut. Serve chilled. 12 servings.
- Tip: To substitute for rum, use 1/4 c. water and 1 tsp. rum extract.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 190 | 53% |
| Total Fat 21.73g | 27% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 119mg | 3% |
| Total Carbs 34.62g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 31.86g | 21% |
| Protein 0.57g | 1% |
