Piña Colada Pound Cakes

Name: Piña Colada Pound Cakes
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 397 grams can coconut milk (not cream of coconut); 227 grams can crushed pineapple, drained, 3 tablespoons juice reserved; 118 milliliters flaked coconut; 3 eggs; 177 milliliters powdered sugar; 2 teaspoons rum extract; 1 box Betty white cake mix

Piña Colada Pound Cakes is a dairy free dessert. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 228 calories, 3g of protein, and 9g of fat. Head to the store and pick up eggs, rum extract, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Heat oven to 325F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Loaf Pan

Oven

In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple.

Ingredients you will need

Coconut Milk

Rum Extract

Pineapple

Cake Mix

Coconut

Egg

Equipment you will use

Hand Mixer

Bowl

Pour into pans.

Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.

Equipment you will use

Toothpicks