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Pineapple-Coconut Angel Food Cake
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 16 servings.
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
Ingredients
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1 package (16 ounces) angel food cake mix
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2 cans (8 ounces each) crushed pineapple, undrained
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1 teaspoon coconut extract
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1 package (8 ounces) reduced-fat cream cheese
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2 tablespoons confectioners' sugar
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1 teaspoon pineapple or orange extract
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1-1/2 cups reduced-fat whipped topping
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1/4 cup sweetened shredded coconut, toasted
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 178 calories, 4g fat (3g saturated fat), 8mg cholesterol, 254mg sodium, 31g carbohydrate, 1g fiber), 4g protein.
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