Name: Pineapple-Coconut Angel Food Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple-Coconut Angel Food Cake

1. 1 package (16 ounces) angel food cake mix -

2. 2 cans (8 ounces each) crushed pineapple, undrained -

3. 1 teaspoon coconut extract -

4. 1 package (8 ounces) reduced-fat cream cheese -

5. 2 tablespoons confectioners' sugar -

6. 1 teaspoon pineapple or orange extract -

7. 1-1/2 cups reduced-fat whipped topping -

8. 1/4 cup sweetened shredded coconut, toasted -

How to cook deliciously - Pineapple-Coconut Angel Food Cake

1. Stage

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. Stage

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. Stage

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.