Description
This easy batter can be made into loaf cakes and sliced or bake in 2 9-inch layer pans and frost as desired.
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Directions
Heat oven to 325 degrees for all pans. Spray bottoms only of 2 (8x4 inch) loaf pans with baking spray with flour.
In a large bowl, beat the cake mix, eggs, coconut milk and rum extract with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in the coconut and pineapple and pour into pans.
Bake 55-60 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes and run knife around the sides of the pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
In a small bowl, mix powdered sugar and reserved 3 T. juice. Poke tops of cakes with a toothpick and pour sugar mixture over cakes.
Optional: Add chopped macadamia nuts to batter, and add 1 T. lemon juice to glaze for a more tart flavor.
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Ingredients
 1 box Duncan Hines white cake mix
3 eggs
1 can (14 oz.) coconut milk (Not cream of coconut)
2 tsp. rum extract (optional)
1/2 cup flaked coconut
1 can (8 oz.) crushed pineapple, drained and 3 T. juice reserved
3/4 cup powdered sugar
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