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Ingredientes
- 1 c. coconut
- 1 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 to 7 min. Reserve 1/2 c. of coconut 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. Bake at 350 degrees for 25 to 35 min. Cold.
- In small saucepan heat 1/2 c. pineapple juice and 1/2 c. sugar to boiling. Pick cake with fork at 1/2 inch intervals. Pour warm mix over cake. Cold completely. Blend frosting, rum and coconut in small bowl. Frost cake. Sprinkle with remaining coconut. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 132 | 51% |
| Total Fat 15.03g | 19% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.31g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 83mg | 2% |
| Total Carbs 26.77g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.24g | 14% |
| Protein 0.59g | 1% |
