Instructions: Combine cake mix, evaporated milk, pineapple and juice, eggs, and nutmeg in large mixer bowl. Beat on lowest speed just until moistened. Beat on highest speed 2 minutes.

Stir in coconut.

Spoon into two buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes.

Bake in slow oven (325 degrees) 45 to 50 minutes, or until golden brown and toothpick inserted in center comes out clean.

Cool on wire racks 15 minutes. Remove from loaf dishes. Cool completely.

TO GLAZE:
Stir together 1 1/2 cups sifted powered sugar and 2 Tbsp. water until smooth. Drizzle over loaves. Sprinkle 2 Tbsp. toasted coconut over glaze.

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