Pineapple Coconut Loaf
1 box yellow
cake mix with pudding added
1 cup undiluted evaporated milk
1 (8 ounce) can crushed pineapple and juice
1/2 teaspoon nutmeg
1/2 cup flake coconut
Combine cake mix, evaporated milk, crushed pineapple and juice, eggs, and nutmeg
in large mixer bowl. Beat on lowest speed, just until moistened.
Beat on highest speed 2 minutes. Stir in coconut. Spoon into
two buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Bake in slow oven (325 degrees F) for 45 to 50 minutes, or
until golden brown and wooden pick inserted in center comes out clean.
Cool on wire racks 15 minutes. Remove from loaf pans. Cool
Glaze: Stir together 1 1/2 cups sifted powdered sugar and 1 to 2 tablespoons
water until smooth. Drizzle over loaves. Sprinkle 2 Tablespoons toasted coconut