Prep 20 mins
Cook 30 mins
Fix this for brunch or a breakfast party. Strewn with bits of pineapple and toasted flaked coconut this cake will satisfy the taste for tropical treats.
- Preheat oven to 350°F
- Grease 13 x 9-inch baking pan.
- Combine cake mix, evaporated milk and eggs in large mixer bowl.
- Beat on low speed for 2 minutes.
- Stir in 1 cup pineapple.
- Pour batter into prepared baking pan.
- BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes.
- COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
- Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
- Top with whipped cream, if desired.
This was not the prettiest cake I've ever made, but it was one of the tastiest! I omitted the almonds because they weren't listed in the ingredients list and I didn't have them on my shopping list. I didn't miss the nuts. Some helpful hints for toasting coconut: To Toast Coconut Flakes: 1. Heat the oven to 350Â°F (180 C). Spread coconut flakes evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown. Stir the coconut or shake the pan frequently so it will brown evenly. Watch closely to avoid over-browning. 2. To toast in the microwave oven, spread coconut flakes in a microwave-safe pan. Microwave on HIGH for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute. Made for Photo Tag Game 1/9/09.
It was a dark, dreary and wet day here....ech! And I thought we would benefit from a little taste of the islands to brighten this day. I found your recipe and I knew that was going to fit the bill. Well...this is just wonderful! The texture was excellent. I had to make a couple of small changes..due to what I had on hand. I only had a 14 oz of pineapple and subbed pecans for the almonds. DH hummed his way through dessert. Thank you for sharing this keeper recipe!!