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 Recipe by: The Pillsbury Company Posted to MC-Recipe Digest V1 #647 by firstname.lastname@example.org on Jun 21, 1997
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 2.1mg||0 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.3g|
|Protein 0g||0 %|
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Calories per serving: 27
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