1. In a medium mixing bowl, whip cream with an electric mixer until soft peaks almost form.
2. Whisk in sugar until dissolved and soft peaks form.
3. Whisk in 1 tsp. coconut extract and vanilla extract; set aside.
4. In a small mixing bowl, whisk sweetened condensed milk with coconut milk and remaining coconut extract.
5. Spoon approx. 1 tbsp. of milk sauce on each of 8 serving plates. Place 2 slices of cake on top of the sauce.
6. Top cakes evenly with pineapple sauce; drizzle evenly with additional sauce to taste.
7. Garnish desserts with coconut whipped cream, toasted coconut and crushed cookies. Serve immediately.

PINEAPPLE-RUM SAUCE: In a small saucepan over medium-high heat, combine 1 ½ cups water, ½ cup Kowalski's Pure Honey, ¼ cup sugar and 3 tbsp. dark rum (or coconut-flavored rum). Bring to a boil, stirring constantly until sugar melts and syrup thickens slightly (about 3 min.). Add 2 cups chopped fresh pineapple. Reduce heat to low and simmer until pineapple is tender and syrup is thick (about 20 min.). Cool slightly before serving.

Tasty Tip:

• To toast coconut, heat in a small skillet over medium heat until lightly browned (3-5 min.), stirring frequently.

Find It!

• Kowalski's Angel Food Cake is available seasonally in the Bakery Department.