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PINA COLADA CAKE

Source of Recipe


Cook Book






List of Ingredients



• 1 package Betty Crocker SuperMoist yellow cake mix
  
• 1 1/4 cups water
  
• 1/3 cup vegetable oil
  
• 3 eggs
  
• 1 can (8 ounces) crushed pineapple in juice, well drained and juice reserved
  
• 1 teaspoon rum extract
  
• 1 packeage Betty Crocker HomeStyle fluffy white frosting mix
  
• 1 teaspoon rum extract
  
• 1/4 cup flaked coconut, toasted
  






Instructions



1. Heat oven to 350
   
   
2. Grease bottoms and sides of 2 round 8 or 9 inches pans with shortening and lightly flour.
   
   
3. Beat cake mix, water, oil, eggs, pineapple and 1 teaspoon rum extract in large bowl.
   
   
4. Mix on low speed for 30 seconds, scraping bowl constantly, until moistened.
   
   
5. Beat on meduim speed 2 minutes, scraping bowl occasionally.
   
   
6. Pour in pans.
   
   
7. Bake for 30 to 35 minutes or until cakes spring back when touched lightly in center.
   
   
8. Cool for 10 minutes, run knife around side of pans to loosen cakes: remove from pans to wire rack.
   
   
9. Cool completely for about 1 hour
   
   
10. Add enough water to reserved pineapple juice to measure 1/2 cup
    
    
11. Heat to a boil
    
    
12. Make frosting mix as direcxted on packeage using pinapple juice mixture for the boiling water called for in package directions
    
    
13. Beat 1 teaspoon rum extract into frosting on low speed.
    
    
14. Fill cake layers with about 2/3 cup frosting
    
    
15. Frost side and top of cake with the remaining frosting
    
    
16. Sprinkle top and sides with coconut.
    
    
17. Store loosely covered at room temperature.
    
    






Final Comments


to toast coconut, spread coconut in an ungreased shallow pand and bake uncovered at 350 for 5 to 7 minutes, stirring occasionally, or until golden brown.


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