Cake Central › Recipes › Tropical Sunshine Cake

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.

Tropical Sunshine Cake


  • 1 (18.25 ounce) package yellow cake mix 1 (12 fluid ounce) can NESTLEĀ® CARNATIONĀ® Evaporated Milk 2 large eggs 1 (20 ounce) can crushed pineapple in juice, drained (juice reserved), divided 3/4 cup sifted powdered sugar 1 cup flaked coconut, toasted 1 (7 ounce) can whipped cream


1 PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.

2 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.

3 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.

4 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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Cake Central › Recipes › Tropical Sunshine Cake