Pineapple-Coconut Angel Food Cake

Name: Pineapple-Coconut Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 454 grams package angel food cake mix; 454 grams cans each) crushed pineapple, undrained; 59 milliliters flaked coconut, toasted; 1 teaspoon coconut extract; 2 Tbsps confectioners sugar; 227 grams package reduced-fat cream cheese; 1 teaspoon pineapple or orange extract; 237 milliliters reduced-fat whipped topping

If 43 cents per serving falls in your budget, Pineapple-Coconut Angel Food Cake might be a great gluten free recipe to try. One serving contains 168 calories, 3g of protein, and 3g of fat. This recipe serves 16. It is perfect for Mother's Day. Head to the store and pick up orange extract, pineapple, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Coconut Extract

Pineapple

Cake Mix

Equipment you will use

Bowl

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through the batter with a knife to remove air pockets.

Equipment you will use

Knife

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.

Equipment you will use

Oven

Frying Pan

Run a knife around side and center tube of pan.

Equipment you will use

Knife

Frying 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.

Ingredients you will need

Powdered Sugar