Elaine Jones gave us this recipe. It is an old recipe that originally called for flour, baking soda, sugar, etc. Elaine modified it by using a cake mix to save time and money. Additionally, she found that by using the new “lite” cake mixes, you don’t have to add oil or butter and that is another time and money saver.
CAKE
1 (18.25-ounce) box “lite” yellow cake mix
1 (14-ounce) can crushed pineapple with juice (do not drain)
¾ cup water
3 eggs
COCONUT ICING
¾ cup evaporated milk
½ cup (1 stick) butter
1 cup granulated sugar
1 cup coconut
1 cup chopped walnuts
For the cake, preheat the oven to 350°. Lightly grease a 9 × 13-inch pan. In a large mixing bowl combine the cake mix, crushed pineapple with juice, water, and eggs. Pour the batter into the prepared pan and bake for 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
For the coconut icing, in a saucepan on medium heat, combine the milk, butter, and sugar. Bring to a boil, stirring frequently. Cook for 5 minutes on medium heat. Turn off the heat and stir in the coconut and walnuts. Pour the frosting over the cake.
Hint: If you do not have a “lite” mix available, you can use any yellow cake mix and follow the directions on the box except eliminate half a cup of water required to compensate for the juice of the pineapple.
YIELD: 24 SERVINGS