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Pina Colada Angel Cake
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1 (16 ounce) box angel food cake mix
2 (9/16 ounce) package dry piña colada cocktail mix
1 (20 ounce) can crushed pineapple, drained
1/2 cup light rum
2 tablespoons cornstarch
2 cups whipping cream
3 tablespoon sconfectioners' sugar
1 cup coconut, toasted
Prepare cake according to package, adding piña colada mix to batter. Bake as directed. Let cake cool completely. Invert onto serving platter.
Combine pineapple, rum and cornstarch in a small saucepan over medium-high heat and cook, stirring constantly until clear and thickened. Let mixture cool slightly.
Slice cake crosswise into 3 layers. Place bottom layer in center of serving platter. Spread half of pineapple-rum filling evenly over top. Place next cake layer on top and spread with remaining filling. Cover with remaining layer. Whip cream and confectioners' sugar until stiff. Fold in remaining rum. Frost top and sides with whipped cream. Sprinkle with coconut. Refrigerate until ready to serve.
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