-BATTER-
18 1/4 oz Reduced fat white cake mix
1/2 c Coconut, toasted
3/4 c Water
1 tb Olive oil
1/2 c Pineapple juice, canned
1 ts Rum extract
4 Whole egg whites, slightly
-beaten
1/2 c Pineapple juice, canned
1/2 c Granulated sugar
FROSTING
16 oz Reduced fat vanilla frosting
1/2 ts Rum extract
1/4 c Coconut, toasted
Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water,
oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix
well. Pour into prepared pan. Bake for 30 minutes or until lightly browned
on top. Meanwhile, combine remaining pineapple juice and sugar in a
saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2″
intervals. Pour hot pineapple mixture over cake. Cool completely. To
prepare frosting, combine frosting and remaining rum extract. Mix well.
Frost cake with mixture and sprinkle with remaining coconut.
Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g
Carbohydrate; 0mg Cholesterol; 372mg Sodium
Yields
12 Servings