** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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
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Dietary Notes:
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.