- 1 box Duncan Hines white cake mix
- 3 large eggs
- 1/4 cup vegetable oil
- 1 cup pineapple juice (the juice from one 20 oz. can of pineapple tidbits is about right)
- 1 Jell-O gelatin package, 3 oz. in Pina Colada flavor
- (Duncan Hines Coconut cake and pineapple jello can be used instead of white cake and pina colada jello if you cannot find the jello)
- 1 cup SoBe Smooth Pina Colada beverage
- 1 jar Smucker's pineapple topping, 12 oz.
- 3 large egg whites
- 1 tsp almond extract
- 3 tablespoons white sugar
- 1/2 cup shredded coconut
- Preheat oven to 350◦F
- Sift white cake mix and pina colada Jell-O mix together.
- Add eggs, oil and pineapple juice. Blend on low speed until moistened (about 30 seconds).
- Beat at medium speed for 2 minutes.
- Pour batter into lightly greased 13 x 9 pan.
- Bake 32-35 minutes until light golden brown. Cake is done when toothpick inserted in center comes out clean.
- Immediately punch holes in the cake using a skewer. Pour SoBe Pina Colada beverage over cake evenly.
- Spread entire jar of Smucker's pineapple topping over cake.
- Place in refrigerator for 2 hours.
- Preheat oven to broil.
- Beat egg whites and almond extract on high adding sugar one tablespoon at a time. Beat until soft peaks form.
- Spread over cake. Sprinkle with shredded coconut.
- Place baking rack on the top shelf of oven.
- Broil cake to brown coconut and meringue topping (between 5-7 minutes, keeping an eye on it).
