1 (8-ounce) can pineapple tidbits, drained
1 (5-ounce) can evaporated milk
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup coarsely chopped macadamia nuts
1 (10-inch) prepared angel food cake
12 to 16 stemmed maraschino cherries
How to make it:
In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
Slice and serve, or cover and keep chilled until ready to serve.
Just add a scoop of low-fat frozen vanilla yogurt to serve this cake à la mode.