LARRY'S MOJITO CAKE

Steps:

• Preheat oven to 350ºF.
• Spray a 13×9 inch metal pan with cooking spray.
• If you use a Pyrex dish, reduce the heat to 325ºF.
• You can also use a 15×10 inch pan, which is what Larry uses.
• In a mixing bowl, stir together the pineapple, lime juice, rum, 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 and rum, if using,, then fold in Cool Whip Lite.
• Spread over cooled cake.
• Sprinkle with coconut and lime zest.
• Top each serving with mint leaves.
• Larry says, "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.".