Directions

1. Spray mini loaf pans with non-stick cooking spray.
2. In a medium bowl, add the cake mix, crushed pineapple, vegetable oil, eggs, cream of coconut and the pineapple juice.
3. With an electric mixer beat on a medium speed for 2 minutes.
4. Pour batter into the loaf pans until approximately 2/3 full.
5. Place the 2-piece rack into any CanCooker and add 12 ounces of water.
6. Place two loaf pans onto the rack.
7. On a medium-to-medium low heat source steam the cakes for 30 minutes or until toothpick in center comes out clean.
8. While the cakes are steaming prepare the frosting. In a large bowl, add the heavy cream and cream of coconut.
9. Using the whisk attachment, whip until medium stiff peaks form.
10. When the cakes are cooled, spread the whipped cream over the top.
11. Top with the shredded coconut and refrigerate until ready to serve.