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Piña Colada Piñata Cake
Prep Time:
15 minutes
Cook Time:
40 minutes
Makes:
12 servings
Ingredients

2 (8 or 9-inch) round cake pans

2 c. H-E-B Super Sweet Pineapple Chunks, thawed, blended in food processsor

1/2 c. low fat coconut milk

1 box white cake mix

1/2 c. H-E-B Real Egg Whites

Icing:

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

Directions


Heat oven to 350°F. Spray cake pans with non-stick spray, line with parchment or wax p
aper; set aside.
Combine blended pineapple and coconut milk in measuring pitcher. Add enough water to total
13/4 cups. Combine cake mix, pineapple mixture and egg whites in electric mixer bowl. Bea
t on medium speed 2 minutes. Evenly divide batter into prepared pans. Bake cakes on center
rack 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Re
move from pans. Cool cakes completely on wire racks.
Spread yogurt on top one layer. Set second cake layer on top. Ice cake with whipped toppin
g.
Coconut Decorations: Divide coconut into 4 snack bags (1/4 cup for each color). Add 1/4 te
aspoon food color to each bag, shake. Decorate piñata cake with colored coconut in
swirls or any fun design.

Nutritional Information


Calories: 350, Total Fat: 9g, Saturated Fat: 6g, Cholesterol: 5mg, Carbohydrates: 49g, Di
etary Fiber: 1g, Protein: 4g

Source


My H-E-B Texas Life Magazine, September 2011