TROPICAL DELIGHT CAKE
1/2 csweetened flaked coconut
1 can(s)(8 oz.) pineapple tidbits, drained
1 can(s)(5 oz.) evaporated milk
1/2 cmacadamia nuts, chopped coarsely
1prepared angel food cake
12 to 16stemmed maraschino cherries
How to Make TROPICAL DELIGHT CAKE
- In a medium skillet, toast coconut over medium heat until golden brown, stirring constantly. Remove from skillet and set aside.
- Place in skillet the pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Add the coconut to the mixture and stir in nuts.
- Slice the cake in half horizontally and spoon half the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with maraschino cherries.
- Slice and serve, or cover and keep refrigerated until ready to serve.