Katrina's Cookbook


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.

Prep: 20 min - Cook: 30 min

Makes 12 servings

Tropical Sunshine Cake

1 pkg. (18.25 oz.) yellow cake mix 
1 can (12 fl. oz.) CARNATION Evaporated Milk
2 large eggs 
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved), divided

1/2 cup chopped almonds (optional) 

3/4 cup sifted powdered sugar 
1 cup flaked coconut, toasted 
1 container whipped cream

-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.
-Sprinkle with almonds. 

-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 recipe is from Nestle and www.verybestbaking.com.