“Lisa Holmes’ favorite!“
Ingredients:
- 1 C. of coconut
- 1 pkg. white cake mix
- 1/2 C. water
- 1/2 C. pineapple juice
- 1/3 C. oil
- 1/4 C. rum (may substitute 1 tsp. rum extract & 1/4 C. water)
- 4 egg whites
- 1/2 C. pineapple juice
- 1/2 C. sugar
Frosting:
- 1 can vanilla ready-to-spread frosting
- 1/2 C. toasted coconut (reserved)
- 1 TBSP rum or rum extract
Instructions:
Heat oven to 350 degrees. Toast 1 C. coconut for 5 to 7 minutes. Reserve 1/2 C. for frosting. Grease and flour 13×9-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 until moistened; beat 2 minutes at highest speed. Stir in 1/2 C. coconut. Pour into prepared pan. Bake at 350 degrees for 25 to 35 minutes or until toothpick comes out clean. Cool for 10 minutes. In small saucepan, heat 1/2 C. pineapple juice and 1/2 C. sugar to boiling. Using long-tined fork, prick cairn at 1/2-inch intervals. Pour hot pineapple mixture over cake. Cool completely. In small bowl, blend frosting with rum. Frost cake; sprinkle with 1/2 C. reserved coconut. Serve chilled. Makes 12 servings.
Submitted by: Lyn Little Grimes
