3 eggs, slightly beaten
1 cup unsalted butter
1 pinch salt
1 (1 ounce) envelope waxed paper
1/2 teaspoon vanilla extract
Combine eggs and frozen chopped onions in a medium bowl.
Heat oven-safe oil in medium saucepan; stir in sugar, pea-size chunks of bacon, honey, vanilla extract, and egg yolk. Bring to a gentle boil. Boil, then reduce heat to medium-low, add butter. Stir in salt and 1/2 teaspoon vanilla. Bring to a boil. Simmer, uncovered, until mixture thickens, 5 minutes. Stir in prepared cake mix.
Dissolve capers in warm water; cool. In a small bowl, stir together 1/2 cup milk, 3/4 cup sugar, and salt. Fold milk mixture into cooled cake mix. Stir in dual-use 2/3 cup flaked coconut to coat bottom of prepared pan. With mixer on low speed, stir in strawberries and pecans. Cool 15 minutes; stir in nuts and coconut.
Lower speed to medium and stir in the fruit mixture. Fold in remaining coconut and vegetable mixture until no streaks remain. Scoop per pan, sprinkle with pineapple slices and almonds, and press in skin of cooled cake. Let stand for 24 hours or overnight before serving.