PIÑA COLADA CAKE

You will need

• 1.4 L DOLE^® Crushed Pineapple in Juice
• 800 g White Cake Mix, dry
• 400 mL Liquid Eggs
• 400 mL Reserved Pineapple Juice
• 250 mL Canola Oil
• 260 g Coconut Pie Filling and Dessert Mix
• 1.5 L 2% Milk
• 250 mL DOLE^® Crushed Pineapple in Juice
• 1.5 L Whipped Topping
• 180 g Shredded Coconut, toasted
• garnish Maraschino Cherries

Method

1. Open the can of the DOLE^® Crushed Pineapple in Juice and drain in colander; retain the juice to add to the cake mix.
2. Preheat convection oven to 325ºF/165ºC and grease two half-size insert pans (12 ¾” x 10 ⅜” x 2 ½” depth) or one full-size insert pan with cooking spray.
   In floor/countertop mixing bowl, beat the cake mix, liquid whole eggs, reserved pineapple juice/water and canola oil on medium speed for
   ~2 minutes. Fold in drained crushed pineapple and pour into greased pan(s). Bake cake for ~35 minutes until golden or until a cake tester, inserted in centre of the cake, comes out clean. Cool completely before next step.
3. While cake is baking prepare the cooked coconut pie filling and dessert mix and add milk according to package directions. Remove from heat and allow
   to cool for 30 minutes. Then transfer to bowl, cover with wrap and hold under refrigeration at ≤40ºF/4ºC.
4. Drain a second amount of DOLE^® Crushed Pineapple in Juice. Discard the juice. Fold the drained pineapple into the cooled prepared coconut pie filling and dessert mix.
5. In a medium-sized bowl prepare whipped topping according to the package directions. Fold in the cooked coconut pie filling with the crushed pineapple into the whipped topping. Gently spread the topping over the cooled cake.
6. Toast shredded coconut Preheat oven to 325ºF/165ºC. Line sheet pans with parchment paper and spread coconut in a thin, even layer (no more than 1–1.5 cm deep). Toast for 5–10 minutes, stirring every 2–3 minutes to prevent scorching. Remove when coconut is light golden and aromatic. Transfer immediately to a bowl to stop further browning. Cool completely before use or storage. Sprinkle whipped topping with toasted coconut. Refrigerate for at least 2 hours at ≤40ºF/4ºC.
7. Cut the half-size pan into 6 by 3 to yield 18 servings (2” x 3”) per half-size insert pan or 9 by 4 to yield 36 servings (2” x 3”) per full-size insert pan.
8. Garnish May garnish with maraschino cherries or DOLE^® Pineapple Slices in Juice, drained.