Pina Colada Pound Cakes...

  • Pina Colada Pound Cakes
    1 box Betty Crocker®
    SuperMoist® white
    cake mix
    3 eggs
    1 can (14 oz) coconut
    milk (not cream of
    coconut)
    2 teaspoons rum
    extract
    '/2
    cup flaked coconut
    1 can (8 oz) crushed
    pineapple, drained,
    3 tablespoons juice
    reserved

    %
    cup powdered sugar

    Heat oven to 325°F (for all pans). Spray bottoms only of
    2 (8x4-inch) loaf pans with baking spray with flour.
    In large bowl, beat cake mix, eggs, coconut milk and rum
    extract with electric mixer on low speed 30 seconds. Beat on
    medium speed 2 minutes, scraping bowl occasionally. Stir in
    coconut and pineapple. Pour into pans.
    •.. Bake 55 to 60 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.
    In small bowl, mix powdered sugar and reserved
    3 tablespoons pineapple juice. Poketops of cakes every inch
    with toothpick. Pour sugar mixture over cakes. Cut each cake
    into 8 thick slices, using s
    -erra-ted-kni-fe. -