My H-E-B Texas Life Magazine, September 2011
2(8 or 9-inch)round cake pans,
2c.H-E-B Super Sweet Pineapple Chunks, thawed, blended in food processsor,
1/2c.low fat coconut milk,
1boxwhite cake mix,
1/2c.H-E-B Real Egg Whites,
1container (4 oz.)H-E-B Light Piña Colada Yogurt,
1container (8 oz.)light whipped topping,
1/4tsp. each:red, green, blue and yellow food color,
1Heat oven to 350°F. Spray cake pans with non-stick spray, line with parchment or wax paper; set aside.
2Combine 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. Beat 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. Remove from pans. Cool cakes completely on wire racks.
3Spread yogurt on top one layer. Set second cake layer on top. Ice cake with whipped topping.
4Coconut Decorations: Divide coconut into 4 snack bags (1/4 cup for each color). Add 1/4 teaspoon food color to each bag, shake. Decorate piñata cake with colored coconut in swirls or any fun design.
Calories: 350, Total Fat: 9g, Saturated Fat: 6g, Cholesterol: 5mg, Carbohydrates: 49g, Dietary Fiber: 1g, Protein: 4g