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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Canadian
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pina Colada Cake

Recipe Tags: Cake Recipes

Date Added: June 14, 2010
Flaky, sweet coconut and a hint of pineapple make our cake extra-moist and super-tasty and transform a cake mix into a special dessert!


1 dash Pineapple Cake Mix
3 Eggs
1/3 cup Vegetable Oil
4 teaspoons Coconut Extract
32 oz Vanilla Frosting (2 cans)
1 1/2 cups Coconut sweetened, flacked
Candied Violet Flowers
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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.
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