Recipe by Terri Juwan
This is a good brunch or breakfast party cake. With bits of pineapple and coconut, this cake will satisfy the taste for tropical treats.
Top Review by Merry Cook
This cake is top notch. I made it the first time for a pot-luck that had a couple people who are lactose intolerant so I substituted the milk for peach puree (canned peaches their juice blender) and it was wonderful - people raved! I also omitted the nuts, used a Duncan Heinz Pineapple cake mix (no dairy!), and toasted coconut on top is a must!
The second time I made it with the milk. Then, I took the juice from the pineapple and reduced in the microwave to intensify the flavor, used that and a dash of salt to make the glaze - that glaze was awesome! I prefer the cake make with peach puree rather than milk because the texture was light and airy. I think peaches are the perfect complement to pineapple and if you have not tried putting peaches in pineapple cake then your missing something wonderful :)
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs
- 1 (20 ounce) can crushed pineapple with juice, drained,divided (juice reserved)
- 1⁄2 cup chopped almonds
- 3⁄4 cup sifted powdered sugar
- 1 cup flaked coconut
- 1 container whipped cream
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease 13 x 9-inch baking pan.
- Combine cake mix, evaporated milk and eggs in large mixing bowl.
- Beat on low speed for 2 minutes.
- Stir in 1 cup pineapple.
- Pour batter into prepared baking pan.
- Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
- Cool in pan or 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.