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1 (18.25 oz.) pkg. yellow cake mix
1 (12 fluid oz.) can evaporated milk
2 large eggs
1 (20 oz.) can crushed pineapple, drained (reserve juice), divided
1/2 c. chopped almonds
3/4 c. sifted powdered sugar
1 c. flaked coconut

Preheat oven to 350 degrees. Grease 13 x 9-inch baking pan.

Combine cake mix, milk and eggs. Beat on low for 2 minutes.
Stir in 1 cup pineapple. Pour batter into greased pan. Sprinkle
with almonds. Bake 30 to 35 minutes or until wooden pick inserted
in center comes out clean. Cool in pan on wire rack for 15
minutes. Combine sugar and 2 tablespoons reserved pineapple juice
in a small bowl; mix until smooth. Spread over warm cake.
Sprinkle with coconut and remaining pineapple. Cool completely
before serving.

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