Heavenly Hawaii Coconut Cake

Ingredients

• 1 (8 ounce) can crushed pineapple (drain and save juice)
• 1/2 cup butter, melted
• 1/2 cup packed brown sugar
• 2 2/3 cups coconut, divided
• 9 maraschino cherries
• 1 (18.25 ounce) box white or yellow cake mix*

Instructions

1. Add enough water to pineapple juice to make 1 cup.
2. Combine butter, sugar, pineapple and 1 cup of the coconut. Spread in a greased 13 x 9-inch pan.
3. Cut each cherry almost through to make 4 petals. Arrange in bottom of pan.
4. Prepare cake mix, substituting 1 cup juice for water.
5. Stir remaining coconut into batter. Pour carefully over coconut and pineapple mixture in the pan.
6. Bake at 350 degrees F for 35 to 40 minutes.
7. Cool in the pan for 5 minutes, then invert on a serving plate.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.