YIELD Makes 10 servings
If you love the taste of pina colada, this extraordinary cake will not disappoint you!
INGREDIENTS
2 tablespoons light corn syrup 6 tablespoons margarine, softened and divided 1/2 cup packed light brown sugar 2 tablespoons flaked coconut 1 can (8 ounces) sliced pineapple in light syrup, drained 1‑1/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1 egg 1 teaspoon vanilla 2/3 cup fat-free (skim) milk 10 tablespoons thawed frozen light nondairy whipped toppingPREPARATION:
- Heat corn syrup and 1 tablespoon margarine until melted in small skillet over medium heat. Stir in brown sugar; cook over medium heat until mixture is bubbly. Pour mixture into ungreased 9-inch round cake pan; sprinkle coconut evenly over top. Arrange whole pineapple slices on top of coconut.
- Preheat oven to 350°F. Combine flour, baking powder and salt in medium bowl. Set aside. Beat remaining 5 tablespoons margarine in large bowl until fluffy; beat in granulated sugar, egg and vanilla. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Pour batter into cake pan with prepared topping.
- Bake about 40 minutes or until cake springs back when touched lightly. Cool in pan on wire rack 2 to 3 minutes; loosen side of cake with knife and invert onto serving plate. Cut cake into wedges. Serve warm or cool, topped with whipped topping. Garnish with pineapple slices, if desired.