Tropical Sunshine Cake
Strewn with bits of pineapple and toasted flaked coconut this cake will satisfy the taste for tropical treats. Fix this for brunch or a breakfast party.
1 (18.25-ounce) package yellow cake mix
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
1 (20-ounce) can crushed pineapple in juice, drained (juice reserved) - divided use
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted*
Whipped cream (optional)
- Preheat oven to 350°F (175°C). Grease 13x9x2-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.
Makes 12 servings.
*To toast coconut, spread on rimmed baking sheet, bake at 350°F (175°C) until light golden brown, about 8 to 10 minutes, stirring frequently.
Nutritonal Information Per Serving (1/12 of recipe): Calories: 366 Calories from Fat: 122 Total Fat: 13.6 g Saturated Fat: 6.3 g Cholesterol: 57 mg Sodium: 361 mg Carbohydrates: 56.7 g Dietary Fiber: 1.1 g Sugars: 7.7 g Protein: 5.8 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.