Tropical Angel Food Cake

TRIPLE LAYER TROPICAL ANGEL FOOD CAKE

Steps:

• Heat oven to 375 degrees. Mix flour and powdered sugar and set aside. Beat egg whites and cream of tarter in a large mixer bowl. Beat on medium speed until foamy. Increase beating to high speed and add 2 Tablespoons at a time of the granulated sugar, beat until stiff and glossy (approx 8-10 minutes with KitchenAide). When adding the last of the sugar, also add the salt and vanilla. Do not underbeat. **Eggs - usually 8-12, varying on sizes - also place the whites into a bowl and set aside for approx 15-20 min so they warm up a bit Sprinkle in the flour-sugar mixture 1/4 cup at a time, over the meringue and folding in only until the flour-sugar mixture disappears. Place the batter gently into an ungreased tube pan. Gently cut through the batter with a butter knife to take out air holes. Place in oven and bake approx. 30-35 minutes until crack feels dry and top springs back when touched lightly. Invert pan upside down onto a glass bottle. Let hang until cake is cold. Make the filling while the cake is cooling (recipe is at the bottom of this page). Once the cake is cool, gently separate the cake from the pan using butter knife. Place the cake upside down on a serving plate. Using a serrated knife horizontally cut (just like sawing wood) across the cake to make 3 layers. You can use toothpicks as a guide around the cake to help you cut straight. Spoon one-third of the tropical filling and spread it evenly across the cake layer. Repeat for all 3 layers. Decorate the top layer with blueberries if desired. Using a serrated knife, slice and serve. Tropical Filling directions: Using a mixer, beat the cream cheese until creamy. Add pineapple juice and mix until combined. Slowly stir in the pineapple and coconut, then the cool-whip. Cover with plastic wrap and set aside in fridge while you cut the cool cake. Options for the Cake: - Replace 1 t. of vanilla with pineapple juice - Omit coconut or reduce the amount used - Omit cutting of the cake, leave it whole and serve a scoop of the tropical filling with each slice - Omit food color or select a different color (I did pink for my daughter's first birthday) Options for Tropical Filling: - Add 1 c. fresh other berries, sliced thin if needed - Reduce coconut to 1/4 c. and toast the coconut before adding (toasting the coconut adds even more taste) - Use whipped cream in place of Cool-Whip - Try to add a small amount of finely chopped and toasted nuts, omit berries Healthy and yummy!

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine angel food cake mix and crushed pineapple (do not drain) until no dry spots of cake mix are visible. Do not overmix.
• Spread batter evenly in an ungreased 9x13-inch glass baking dish. Bake in preheated oven for 25 to 30 minutes, or until golden brown. It will still be a little jiggly when you pull it out, but it should not be runny. Remove from oven, and allow the cake to cool completely, about 1 hour.
• Spread whipped topping over cooled cake, if you wish. Add pineapple chunks or fresh berries.

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.

ANGEL FOOD CAKE WITH TROPICAL FRUIT COMPOTE

Steps:

• For the cake: Preheat the oven to 300 degrees F.
• Sift the flour together with 1/2 cup of the sugar and set aside.
• Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
• While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
• Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
• Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.
• For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
• Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
• Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
• Wow! How tropical-fruity and the cake is light as air!

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.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

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.

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.