Pina Colada Cake

All the flavors of a pina colada in a cake!

Ingredients for the cake

1 cup shredded coconut, divided
1 packaged white cake mix
1/2 cup water
1 cup pineapple juice, divided
1/3 cup canola oil
1/4 cup rum
4 egg whites
1/2 cup sugar

Ingredients for frosting

1 can vanilla ready-to-serve frosting
1 Tablespoon rum
1/2 cup reserved toasted coconut

Directions

Heat oven to 230 degrees.
Sprinkle one cup of coconut on cookie sheet. Bake 5 - 10 minutes or until likely toasted. Check it often to make sure if doesn't burn. When it is just right, remove from oven and place toasted coconut in bowl. Don't allow it to remain on the cookie sheet or it will continue to toast.

Increase oven temperature to 350 degrees.
Grease and flour a 9x13-inch pan. In a large bowl, combine cake mix, water, 1/2 cup pineapple juice, oil, rum and egg whites. Beat at low speed until moistened. Then, beat 2 minutes on high speed. Stir in 1/2 cup toasted coconut. Reserve remaining toasted coconut for frosting.
Pour batter into prepared pan.

Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes.

In small saucepan, heat remaining 1/2 cup pineapple juice and sugar to boiling.
With fork, poke cake at half-inch intervals. Pour hot pineapple mixture over cake.
Allow to cool completely.

In small bowl, combine frosting with 1 Tablespoon rum. Frost cake. Sprinkle with remaining 1.2 cup of toasted coconut.