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Pineapple-Coconut Angel Food Cake

 Pineapple-Coconut Angel Food Cake
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
16 ServingsPrep: 10 min. Bake: 35 min.


  • 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 McCormick® Pure Orange Extract
  • 1-1/2 cups reduced-fat whipped topping
  • 1/4 cup flaked coconut, toasted


  • 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.

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Pineapple-Coconut Angel Food Cake (continued)

Directions (continued)

  • Yield: 16 servings.
Nutritional Facts: 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.