Pineapple Coconut Angel Food Cake Recipes

PINEAPPLE-COCONUT ANGEL FOOD CAKE

Steps:

• 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.

~ MY SKINNY PINEAPPLE / COCONUT ANGEL CAKE ~

Steps:

• 1. Preheat oven to 350 degree F. In a bowl, mix thoroughly the cake mix, pineapple and its juice, coconut and extract.
• 2. Pour evenly into a 9 x 13 baking dish. Bake for 25 - 30 minutes or until pick comes out clean.
• 3. Cool and spread with light whipped cream or your favorite topping. I usually add the whipped cream o individual servings. Top with some toasted coconut. Enjoy!

PINEAPPLE MACAROON ANGEL FOOD CAKE (FROM SCRATCH)

Steps:

• Preheat oven to 375 degrees.
• Place egg whites in large bowl and set aside until needed.
• Sift the flour and 1/2 cup sugar, 3 times and set aside.
• Add salt to the egg whites, beating until foamy.
• Add the cream of tartar, almond and vanilla extracts, beating until stiff.
• Beat in the remaining cup of sugar, slowly sprinkling 1/4 at a time over the egg whites. Beating just until lightly blended.
• Next, gently add the flour mixture by fourths.
• Once the flour has been added, you may fold in the toasted coconut.
• The batter goes into an ungreased tube pan. (10").
• Make sure to cut through the batter with a knife to remove any air bubbles.
• Bake in a 375 degree oven for 35 minutes.
• Let sit until cooled. I place the cake upside down ontop of a large pop bottle to cool.
• Once the cake has cooled completely loosen with a knife and invert onto a cooling rack.
• Mix together the pineapple tidbits, coconut and cool whip.
• Slice the cake vertically and place one half on the serving plate and top with the cool whip mixture.
• Place the remaining cake overtop, cover and chill until ready to serve.
• You may serve as is or with a nice pineapple sherbert or vanilla ice cream.

PINEAPPLE ANGEL FOOD CAKE WITH VARIATIONS

Steps:

• Mix the angel food cake and the pineapple (or desired flavor ingredients) together and mix by hand until blended.
• Pour into a greased 9" x 13".
• Bake at 350° for 35 - 40 minute.
• Variations:.
• Lemon- 1 cup plus 3 T water, 2 T lemon juice and 2 t grated lemon peel.
• Orange Citrus - 1 C water,1/4 C orange juice and 2 t grated orange rind.
• Cherry - 1 can (20 oz.) lite cherry pie filling.
• Black Cherry - add 1/2 C cocoa to cherry version.
• Cotton Candy - 1 small pkg. (3 oz.) any flavor sugar free gelatin and 1 1/4 C water.
• Margarita - 1 C plus 2 T water, 2 T fresh lime juice and 1 1/2 t grated lime rind.
• Pina Colada - add 1 T coconut extract (and 1 T rum extract if desired)to pineapple
• version.
• Pumpkin - 1 can (15 oz.) pumpkin, 3/4 C water, 1 T vanilla and 1 T pumpkin pie spice (or spices for spice cake -- below).
• Spice - 1 1/4 C water, 1 1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves.

ANGEL FOOD PINEAPPLE CAKE

Steps:

• Preheat oven to 325 degrees.
• Prepare 13 x 9 pan.
• Mix can of pineapple with box of angel food cake. Blend with hand blender on low for one minute. Pour into pan. Sprinkle coconut evenly on top of batter.
• Bake for 25 - 30 minutes. Serve with non-fat Cool Whip and fresh fruit.