Pineapple-Coconut Angel Food Cake Recipe

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I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! —Donna Quinn of Salem, Washington

This recipe is:

Healthy

Diabetic Friendly

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Pineapple-Coconut Angel Food Cake Recipe

Prep: 10 min. Bake: 35 min.

Yield: 16 Servings

10 35 45

Ingredients

1 package (16 ounces) angel food cake mix
2 cans (8 ounces each) crushed pineapple, undrained
1 teaspoon coconut extract
1 package (8 ounces) reduced-fat cream cheese
2 tablespoons confectioners' sugar
1 teaspoon pineapple or orange extract
1-1/2 cups reduced-fat whipped topping
1/4 cup flaked coconut, toasted

Directions

In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut. Yield: 16 servings.

Nutritional Analysis: One piece equals 178 calories, 4 g fat (3 g saturated fat), 8 mg cholesterol, 254 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Originally published as Pineapple-Coconut Angel Food Cake in Light & Tasty August/September 2001, p31