Pineapple-Coconut Angel Food Cake Recipe

4.5 5 4
Pineapple-Coconut Angel Food Cake Recipe
Pineapple-Coconut Angel Food Cake Recipe photo by Sponsor
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Pineapple-Coconut Angel Food Cake Recipe

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4.5 5 4
Publisher Photo
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
Recommended: 21 Easter Cake Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

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

Nutritional Facts

1 piece: 178 calories, 4g fat (3g saturated fat), 8mg cholesterol, 254mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

  • 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 sweetened shredded coconut, toasted
  1. 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.
  2. 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.
  3. 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.
Originally published as Pineapple-Coconut Angel Food Cake in Light & Tasty August/September 2001, p31

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Reviews forPineapple-Coconut Angel Food Cake

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lw444 User ID: 8202705 225344
Reviewed Apr. 24, 2015

"Wonderful recipe. I will omit the coconut flakes though as I hate coconut flakes. I will put slices of strawberries on top. Great summer dessert."

MY REVIEW
bellejake User ID: 1798739 216741
Reviewed Jan. 3, 2015

"This is my "go to" cake! All my women friends love it as do my kids! easy, quick and yummy!"

MY REVIEW
cocoakay User ID: 6015373 87895
Reviewed May. 31, 2011

"yes turn out perfect!"

MY REVIEW
cocoakay User ID: 6015373 73488
Reviewed May. 31, 2011

"turn out perfect...use low wide mold for cake!"

MY REVIEW
Holdingwings User ID: 4995370 87894
Reviewed Apr. 3, 2010

"I followed this recipe exactly and it fell in the middle. I will not make this again."

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