Preparing for Mardi Gras

Tomorrow, we're having a potluck lunch at Huber to celebrate Mardi Gras. For my part, I've decided to bring three dishes. The first is Red Beans and Rice - I just love that Zatarain's. Since the day is called Pancake Day in the UK, I decided to make crepes. I know, crepes are French, but they're close enough to pancakes for me. Then, while looking up recipes for crepes on the internet, I found a recipe for Pina Colada Pound Cakes. I figured that could substitute for alcohol :-) The pound cakes smell wonderful, and so do the red beans and rice. And the crepes look right, I guess. I hope the lunch is a success.

Pina Colada Pound Cakes

Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 2 loaf cakes (8 slices each)

1 box Betty Crocker SuperMoist white cake mix
3 eggs
1 can (14 oz) coconut milk (not cream of coconut)
2 teaspoons rum extract
1/2 cup flaked coconut
1 can (8 oz) crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar

1. Heat oven to 325°F (for all pans). Spray bottoms only of 2 (8x4-inch) loaf pans with baking spray with flour.

2. In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.

3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; removes from pans to cooking racks. Cool 50 minutes.

4. In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut cake into 8 thick slices, using serrated knife.