Ingredients:
• 1 box moist white cake mix
• 1 1/4 cup SunDrop
• 1/3 cup finely minced canned pineapple(see notes)
• 3 lg or 2 jumbo eggs
• 1 cup sweetened flaked coconut
Directions:
CAKE: Preheat oven to 350 degrees. Lightly grease two 9” cake pans and line bottom with wax paper. In a large mixing bowl combine cake mix,1 1/4 cup Sundrop, 1/3 cup minced pineapple, and eggs. Beat on low with electric mixer to combine. Beat two minutes on medium speed. Pour into cake pans, then sprinkle one cup of coconut evenly over batter in both pans. Bake 30-35 minutes. Remove from oven and cool 15 minutes on wire rack. Then remove from pans and cool completely.
FRUITY SUNDROP TOPPING
In a medium saucepan mix 1/2 cup sugar, 3 tbsp. cornstarch, and dash of salt. Set aside. In a 4-cup or larger microwave container, mix 1 cup SunDrop, and 1 cup pineapple juice and microwave on high for 3 1/2 minutes. Gradually add hot liquid to saucepan, stirring constantly until dry mixture is dissolved. Add 4 tbsp. butter one at a time stirring to melt before adding next piece. Remove from heat. Add 3 tbsp. lemon juice and 1 cup minced pineapple, stir thoroughly. Pour into plastic storage container and chill overnight. Before using, stir to spoonable consistency.
ASSEMBLY
Place one cake layer on plate, coconut side up. Spread half of topping evenly over top, just to edge. Place second layer on top, coconut side up. Spread remaining topping evenly over top. Garnish with 1/2 cup coconut sprinkled evenly over topping. Decorate if desired, with maraschino cherries, a twisted pineapple ring, or a paper umbrella.
Submitted By: Patricia Carroll Lee on Nov. 17, 2005