Save on Pinterest

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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    16 servings

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.
Nutrition 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.

Recommended Video