Then go make it for yourself! This here yummy concoction of sweetness is what I'm taking to my friend Connie's house for dessert. Otherwise I'd cut a nice chunk out of it purely for tutorial purposes to show you what the inside tastes like--I mean looks like!!
TROPICAL SUNSHINE CAKE
YIELD: 12 SERVINGS
1 pkg. yellow cake mix
1 cup chopped macadamia nuts
1 can (12 oz) evaporated milk
1 ½ cup sifted powdered sugar
2 large eggs
2 cups flaked coconut toasted
1 can (20 oz) crushed pineapple in juice drained (juice reserved), divide
Preheat oven to 350. Grease 13x9 inch baking pan. Combine cake mix, evaporated milk & eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan. Sprinkle with macadamias.
Bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Combine sugar & reserved pineapple juice in small bowl, adding juice 1tblsp at a time; mix until smooth fluid consistency. Spread over cool cake, sprinkle with coconut & remaining pineapple. Cool completely before serving.
Store wrapped in refrigerator. Tastes GREAT cold!!