Pineapple Coconut Cake - cooking recipe

Ingredients

1 c. Wesson oil
yellow cake mix
4 eggs
1/2 (20 oz.) can crushed pineapple with juice
1 tsp. almond extract
1/2 box (2 heaping c.) powdered sugar
1/2 stick butter or oleo, melted
remainder of pineapple with juice
1 (13 oz.) can coconut

Preparation

Mix cake mix with eggs, oil, pineapple and almond extract. Beat 3 minutes.
Bake in a 9 x 13-inch pan or 11 x 15-inch pan sprayed with Pam.
Bake at 325\u00b0 for 35 minutes if using 9 x 13-inch pan (if using 11 x 15-inch pan bake 25 minutes) or until springs back from touch.
Remove from oven and pour icing over hot cake. Sprinkle coconut on top and press in.
Let cool 45 minutes before serving.