This is definitely my kind of cake! Super easy to make! Moist and delicious! Oh, and coconut is always a "WIN WIN" ingredient for me! Enjoy!
1 (18.25-ounce) box white cake mix
2 egg whites
1/4 cup canola oil *I used vegetable oil
1 cup nonfat sour cream *I used regular sour cream
1/2 cup non-alcoholic Pina Colada mix
2 tablespoons toasted coconut, optional
Cream Cheese Icing:
6 ounces reduced-fat cream cheese *I used regular cream cheese
2 tablespoons butter
1 (16-ounce) box confectioners' sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/4 cup flaked coconut
1/3 cup chopped pecans, toasted
Directions: Preheat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.In mixing bowl, combine cake mix, egg, egg whites, oil, sour cream, and Pina Colada mix, beating until well mixed. Transfer batter to prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean.
To prepare icing: In mixing bowl, beat cream cheese and butter until creamy. Gradually add confectioners sugar, and coconut and vanilla extracts. Stir in coconut and pecans, spread on cooled cake. Garnish cake with toasted coconut, if using.
*LESLIE'S NOTES: As I noted above, I used vegetable oil and regular sour cream and cream cheese. I almost never use fat free anything. Just a personal preference.
Recipe source: Relish