Pineapple Coconut Angel Food Cake

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.

PINEAPPLE-CHOCOLATE ANGEL FOOD CAKE

Steps:

• Heat oven to 350ºF.
• Spray 15x10x1-inch pan with cooking spray. Line pan with waxed paper; spray lightly with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; blend in extract. Pour into prepared pan.
• Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix cream cheese spread and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
• Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
• Frost cake with COOL WHIP mixture; sprinkle with coconut. Refrigerate 30 min.

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

Steps:

• Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
• Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

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.