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Larry's Mojito Cake
courtesy of Cookie Madness (www.cookiemadness.net)
Anna & Larry
20 ounce can crushed pineapple,
un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar — I used 4 tablespoons
1 teaspoon rum extract
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with
cooking spray. If you use a Pyrex dish, reduce the heat to 325
degrees F. You can also use a 15×10 inch pan, which is what Larry
uses.
In a mixing bowl, stir together the pineapple, lime juice and angel
food cake mix. Pour the mixture into the pan and bake it using the
following cook times - 18-24 minutes for a 15×10 inch pan or about
25 minutes for a 13×9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade
concentrate. Check for sweetness. Add sugar if you feel you need it
- I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip
Lite. Spread over cooled cake. Sprinkle with coconut and lime zest.
Top each serving with mint leaves.
One last thing. It’s fairly low fat. You
could get away with using Cool Whip Free rather than Cool Whip Lite,
but I personally would not trade out the low fat cream cheese for
fat free because the texture would not be as smooth.
Photo courtesy of
http://www.cookiemadness.net
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