When I need a little break but can't take a vacation, I like to make an exotic dish. It makes me feel like I'm travelling, without leaving my kitchen. One example is this Pina Colada Cake. When you take a bite, you'll feel like you're sitting on a beach with a cocktail in your hand.
The great thing about this cake is that it only has 3 ingredients! The icing is pretty easy, too.
PINA COLADA CAKE
1 box yellow cake mix (disregard the directions on the box)
1 (20 oz) can crushed pineapple packed in juice
1 (8 oz) tub Cool Whip, thawed
1/4 cup vanilla flavored yogurt
1 cup shredded coconut, toasted
1/2 cup pecans, toasted and chopped (optional)
Preheat oven to 350 degrees. Grease and flour a Bundt pan (or you can use a 9x13 pan or two 9-inch round cake pans). Shake out any excess flour.
In a large bowl, mix cake mix, eggs and crushed pineapple (including juice) by hand until blended. Then, mix with an electric mixture on medium speed for 2 minutes.
Pour into prepared pan.
Bake at 350 degrees for 45-50 minutes (for Bundt pan. Bake about 30-35 minutes in 9x13 pan or 25-30 in round cake pans). Or until golden and toothpick comes out clean. Let cool 10 minutes in the pan before turning out. Let cool completely.
Brush off any excess flour left on the cake.
Meanwhile, toast coconut in a dry skillet over medium heat, stirring, until golden.
Wipe out the skillet, then toast the pecans for a few minutes. Cool, then finely chop.
Mix thawed Cool Whip and vanilla yogurt to blend thoroughly. (Optional: Add 1 tsp Rum Extract to icing)
Frost cooled cake.
Sprinkle toasted coconut, then chopped pecans on top of cake.
Refrigerate leftover cake.
So, there you have it, Pina Colada Cake. Easy, pretty, and delicious! The next time you need a little escape, make this cake. It's like a vacation on a plate.