Tropical Angel Cake Food

TROPICAL ANGEL FOOD CAKE

Steps:

• Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
• Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Slice bananas on top of gelatin. Arrange strawberry slices on top of banana slices. Add drained crushed pineapple.
• Prepare instant pudding according to instructions on box and spread evenly over fruit.
• Spread whipped topping on top of the pudding. Try to keep the layers separate. Sprinkle coconut over the whipped topping
• Refrigerate at least 2 hours before serving.

TROPICAL ANGEL CAKE

Steps:

• slice cake in half horizontally and hollow out insides to make two 1-inch thick shells.
• Spoon sherbet onto bottom shell and place other half of cake on top.
• Poke holes on top of the cake with a fork and drizzle pineapple juice on top of cake.
• Frost top and side of cake with cool whip. Garnish with fresh fruit if desired.
• Serve immediately or you may cover with plastic wrap, loosely, and freeze up to one week.

TROPICAL ANGEL CAKE

Steps:

• Slice cake in half horizontally.
• Hollow out insides, leaving two 1" thick shells.
• Spoon sherbet into bottom shell.
• Set top half, hollow side down, over bottom.
• Poke holes in top.
• Drizzle with concentrate.
• Frost with cream, if desired, sprinkle with coconut.
• Cover loosely with foil; freeze up to 1 week.
• Let stand for 10 minutes before serving.
• If desired, garnish with edible flowers.
• Slice to serve.

TROPICAL ANGEL FOOD CAKE

Steps:

• Preheat oven to 350° F. In the bowl of a food processor, pulse the sugar and freeze-dried fruit (see note) until thoroughly combined.
• Sift flour and 1/2 cup fruit/sugar mixture into a medium bowl. Set aside.
• Combine egg whites, salt, and cream of tartar in a mixer bowl. Using the whisk attachment, beat mixture on medium-high until firm peaks form.
• Reduce mixer to medium and gradually add remaining fruit/sugar mixture. Beat on high speed until thick and shiny.
• Add coconut extract. Beat on high speed one more minute.
• Sift 1/4 of flour mixture into mixer bowl and carefully fold in, being cautious not to deflate the egg white mixture. Once fully combined, repeat with the remaining flour mixture in three more additions. Ensure that the mixture is completely combined, with no unmixed dry ingredients.
• Pour batter into an *ungreased* 10-inch tube pan, preferably an angel food cake pan with small feet (see notes). Smooth top of the batter.
• Bake 30-35 minutes, or until top of cake springs back when touched. Invert pan on counter or cooling rack (see note), and allow to cool completely. Run a thin knife around the cake to remove it from the pan.
• Warm the heavy cream in a medium saucepan. When bubbles have appeared around the edge of the pan (just before boiling), turn off the heat and add toasted, unsweetened coconut (see note). Allow coconut to steep in the warm cream, stirring occasionally, for 30 minutes.
• Strain the coconut out of the cream, and place the cream in the refrigerator until chilled through. (You can steep/chill the cream the day before and store in the refrigerator until needed.)
• Once chilled through, pour cold heavy cream, powdered sugar, and coconut extract (see note) in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
• You can either spread all of the coconut whipped cream on top of the cake like I did, or if you're not planning to serve it all at once, I would suggest serving the whipped cream alongside slices so you don't make the cake soggy. Top with toasted coconut flakes (see note) and pineapple flowers (see note), if desired.Enjoy!

MR. FOOD TROPICAL ANGEL FOOD CAKE

Steps:

• In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
• Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
• Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
• Slice and serve, or cover and keep chilled until ready to serve.