2 (8 or 9-inch) round cake pans
2 c. H-E-B Super Sweet Pineapple Chunks, thawed, blended in food proce
1/2 c. low fat coconut milk
1 box white cake mix
1/2 c. H-E-B Real Egg Whites
1 container (4 oz.) H-E-B Light Piña Colada Yogurt
1 container (8 oz.) light whipped topping
1 c. shredded coconut
1/4 tsp. each: red, green, blue and yellow food color
Heat oven to 350°F. Spray cake pans with non-stick spray, line wit
h parchment or wax paper; set aside.
Combine blended pineapple and coconut milk in measuring pitcher. Add e
nough water to total 13/4 cups. Combine cake mix, pineapple mixture an
d egg whites in electric mixer bowl. Beat on medium speed 2 minutes. E
venly divide batter into prepared pans. Bake cakes on center rack 35 m
inutes or until toothpick inserted in center comes out clean. Cool 5 m
inutes. Remove from pans. Cool cakes completely on wire racks.
Spread yogurt on top one layer. Set second cake layer on top. Ice cake
with whipped topping.
Coconut Decorations: Divide coconut into 4 snack bags (1/4 cup for eac
color). Add 1/4 teaspoon food color to each bag, shake. Decorate pi&
with colored coconut in swirls or any fun design.
Calories: 350, Total Fat: 9g, Saturated Fat: 6g, Cholesterol: 5mg, Car
bohydrates: 49g, Dietary Fiber: 1g, Protein: 4g
My H-E-B Texas Life Magazine, September 2011