I was baffled by an 8-oz. can of pineapple being the only liquid for this cake, but I followed the directions anyway. I used pineapple in its own juice. The batter was very thick, too thick to pour as the directions specify. I spooned it into the pan and spread it out evenly. I baked it in a 13 x 9 glass pan at 325 (25 degrees less for glass pans). The cake was overdone at 20 minutes. The taste of the cake was pretty good, although a little too sweet/sugary. The worst part was that the bottom of the cake was dry and too brown. Several reviewers for this cake said that they used 20-oz. cans of pineapple and were very happy with the results. A 20-oz. can makes more sense. I love the combination of pineapple and coconut and the cake is so quick and easy to make. I decided to try it again with a 20-oz. can of pineapple (again in its own juice). The results were MUCH better. The batter was pourable and took 25 minutes to finish baking without being overdone. It was a little higher and less sugary-sweet. It was delicious!!!!! If anyone tries this recipe, I highly recommend that you use a 20-oz. can of pineapple.
I think the recipe definitely needs rewriting to correct the amount of pineapple to use and also to give more direction about cooling the cake. Angel food cakes and regular cakes have different rules for cooling, in or out of the pan. Both times I made this cake, I cooled it in the pan about 10 minutes, then inverted it on a cake rack, cooled it for about 15 minutes, then inverted it onto a serving tray. Both times, a portion of the cake in the middle stuck to the pan. The rest of it came out quite easily. Does anyone know the proper cooling method for an angel food cake with added fruit that is baked in a greased pan?
Now that I know how to make this cake turn out well, I will surely make it again.