Preheat oven to 350F. Coat 2 (9") round cake pans woth cooking spray. Prepare cake mix with 1 1/3 cups water, eggs and oil according to package directions, adding 1 tsp. coconut extract. Divide batter between pans. Bake 25 minutes until toothpick inserted in centers comes out clean. Cool 5 minutes in pans on racks. Transfer from pans to racks; cool completely.
*Meanwhile, stir together frosting and remaining 1Tbs. coconut extract until combined. Place 1 cake layer on serving plate; spread with 1 cup frosting. top with remaining cake layer. Spread top and side with remaining frosting. Press coconut onto sides and sprinkle over top of cake. garnish with candied violet flowers
Comments on Pina Colada Cake Recipe:
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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Fructose Malabsorption allergies.