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
- 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.
Loading Popular in the Community
Loading Reviews
