Pina Colada Pound Cakes submitted by Mom Johnson
This easy batter can be made into loaf cakes and sliced or bake in 2 9-inch layer pans and frost as desired.

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.

v 1 box Duncan Hines white cake mix
v 3 eggs
v 1 can (14 oz.) coconut milk (Not cream of coconut)
v 2 tsp. rum extract (optional)
v 1/2 cup flaked coconut
v 1 can (8 oz.) crushed pineapple, drained and 3 T. juice reserved
v 3/4 cup powdered sugar