TROPICAL SUNSHINE CAKE
www.verybestbaking.com/recipes/28452/tropical-sunshine-cake
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 |
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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. |
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This recipe is from Nestle and
www.verybestbaking.com.
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