This summery recipe starts with a white cake mix that is mixed with crushed pineapple, rum, and egg white. Once baked it's topped with a sweet pineapple icing and garnished with toasted coconut.
8 ounces can crushed pineapple in unsweetened juice
1 package (9 ounce size) white cake mix
2 tablespoons rum or water
1 egg white
GARNISH
1/4 cup coconut
FROSTING
1/4 cup butter
1 cup powdered sugar
2 tablespoons reserved pineapple juice
Heat oven to 350 degrees F. Spray 8-inch square pan with nonstick cooking spray (or grease). Remove 2 tablespoons pineapple liquid from can of pineapple; set liquid aside.
In medium bowl, combine cake mix, crushed pineapple with remaining liquid, rum and egg white; beat at low speed until moistened. Beat 2 minutes at medium speed.
Pour into sprayed pan. Bake at 350 degrees F for 23 to 28 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes or until completely cooled.
While cake is cooling, spread coconut evenly on ungreased cookie sheet. Bake at 350 degrees F for 4 to 7 minutes or until light golden brown, stirring once. Immediately remove from cookie sheet.
In small bowl, beat butter until light. Add powdered sugar; beat well. Add reserved pineapple liquid; beat until smooth and of spreading consistency. Spread frosting over cooled cake.
Sprinkle with toasted coconut.
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