• 1 package (18 1/4 oz.) yellow cake mix
• 1 can (8 oz.) crushed pineapple, undrained
• 1 cup evaporated milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 cup flaked cocnut

Glaze:

• 1 1/2 cups confectioners sugar
• 2 tablespoons milk
• 1 to 2 drops coconut extract, optional
• 2 tablespoons flaked coconut, toasted

In a mixing bowl, combine the first five ingredients.  Beat on low speed just until moistened.  Beat on high for 2 minutes.  Stir in coconut.  Pour into two greased 8″ x 4″ x 2″ loaf pans.  Bake at 325 degrees for 44-50 minutes or until a toothpick inserted neat the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  For glaze, in a mixing bowl, combine sugar and milk until smooth.  Add extract if desired.  Drizzle over loaves; sprinkle with coconut.  YIELD:  2 loaves.