Coconut Pineapple Cake

This is a simple, easy to make cake which is so summery, moist and light and has tropical flavours like pineapple & coconut. I've made this several times and it's great to take on picnics as well... it's one that we enjoy at home and I had fun making this with my daughter too. It starts off with a boxed cake mix but the additions to the cake take this to another level.

COCONUT PINEAPPLE CAKE


Ingredients:
Yellow cake mix - 1 box (18.25 oz)
Evaporated Milk - 1 can (12 oz) - I used low fat
Eggs - 2 large
Crushed Pineapple in Juice - 1 can (20 oz), drained & juice reserved
Almonds/Walnuts - half cup, chopped
Powdered Sugar - 3/4 cup
Flaked Sweetened Coconut - 1 cup, lightly toasted

Method:
1) Preheat oven to 350F and grease a 13x9 inch pan (or two 9 inch round pans)

2) In a big bowl, combine cake mix, evaporated milk, eggs and beat on low speed for 2 mins. It will become thick and creamy. Stir in 1 cup of the drained crushed pineapple.

3) Pour the above batter into the prepared pan and sprinkle evenly with nuts on the top.

4) Bake this for 30 to 35 mins or until a toothpick inserted comes out clean. Allow to cool in pan for about 15 mins or so.

5) In a small bowl, mix together the powdered sugar with 2 tbsp of the pineapple juice (that was drained from the can). Stir until smooth.

6) Poke a few holes (about 2 inches apart) with a toothpick and spread the sugar+juice mixture on the top of the baked warm cake.

7) Sprinkle with coconut and remaining drained pineapple. Slice and serve as-is or with whipped cream for a delicious treat.