1 (12 oz.) can Carnation Evaporated milk
2 large eggs
1 (20 oz.) can crushed pineapple in juice drained (juice reserved), divided
1/2 cup chopped almonds (optional)
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
1 contanier whipped cream
Combine cake mix, evaporated milk and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan. Sprinkle with almonds.
Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
Combine sugar and 2 tbsp. reserved pineapple juice in a small bowl; mix well until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream, if desired.