Best 6 My Skinny Pineapple Coconut Angel Cake Recipes
Get ready to feast your taste buds on the divine lightness and tropical flavors of our specially curated recipe for "My Skinny Pineapple Coconut Angel Cake." This heavenly creation is not just a cake; it's an extraordinary culinary experience that will transport you to an oasis of pineapple-coconut bliss. Imagine a tender, fluffy angel food cake infused with the sweet tang of pineapple and the creamy richness of coconut. Topped with a luscious pineapple-coconut glaze, each bite of this ethereal cake is a symphony of flavors and textures that will leave you craving more.
Here are our top 6 tried and tested recipes!
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE ANGEL FOOD CAKE I
This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.
Provided by Donna
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 3
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
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g
SKINNY PINEAPPLE CAKE
This was given to me by a friend at the gym. It's so simple I'm almost embarassed to post! But it's so delicious and low fat! You CAN have your cake and eat it too!
Provided by Nancygirl
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a large bowl mix cake mix with undrained pineapple.
- Pour into an ungreased 9x13 cake pan.
- Bake 30 minutes at 350.
- Cool.
- Frost with cool whip.
- Eat, eat , eat! Eat all you want!
Nutrition Facts : Calories 186.9, Fat 1.8, SaturatedFat 1.4, Cholesterol 0.2, Sodium 216.9, Carbohydrate 39.2, Fiber 0.1, Sugar 21.8, Protein 4.2
COCONUT CAKE WITH CRUSHED PINEAPPLE
Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Cover and refrigerate to store.
Provided by Bibi
Categories Desserts Cakes Coconut Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
- Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
- Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
- Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
- Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
- To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 112.5 g, Cholesterol 135.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 25 g, Sodium 540.2 mg, Sugar 84.9 g
PINEAPPLE ANGEL FOOD CAKE
Give your dish some tropical appeal with Pineapple Angel Food Cake. This Pineapple Angel Food Cake mixes toasted coconut into pineapple-dotted frosting.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix dry pudding mix and pineapple in medium bowl. Gently stir in half the COOL WHIP.
- Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1 cup pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Stir lime zest into remaining COOL WHIP; frost top and side with cake.
- Refrigerate at least 1 hour. Sprinkle with toasted coconut just before serving.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
LIGHT AS A CLOUD ANGEL PINEAPPLE CAKE
This is a simple, delicious, low calorie, light dessert. Yum, Yum! Cooking time is actually refrigeration time.
Provided by Melanie2590
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix pudding mix and pineapple in medium bowl (do NOT make pudding according to package directions!). Stir in cool whip until well mixed.
- Cut cake horizontally into 3 layers.
- Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of the pudding mixture onto cake; cover with middle cake layer. Spread 1 cup of pudding mixture onto imddle cake layer. Top with remaining cake layer. Spread with remaining pudding mixture.
- Refrigerate at least 1 hour.
- Keep refrigerated.
Nutrition Facts : Calories 128.8, Fat 0.2, Sodium 535.4, Carbohydrate 30.8, Fiber 0.6, Sugar 15.6, Protein 1.8
Tips:
- Use fresh pineapple for the best flavor. If using canned pineapple, be sure to drain it well.
- Toast the coconut flakes before using them for a richer flavor.
- Be sure to use cake flour for a light and fluffy cake.
- Do not overmix the batter. Overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a smoother frosting, use a stand mixer or hand mixer to beat the butter and cream cheese until light and fluffy.
- Gradually add the powdered sugar to the frosting, beating until smooth.
- Add a splash of pineapple juice or coconut milk to the frosting for a more tropical flavor.
- Garnish the cake with toasted coconut flakes and pineapple slices.
Conclusion:
This Skinny Pineapple Coconut Angel Cake is a delicious and refreshing dessert that is perfect for any occasion. It is light and fluffy, with a moist crumb and a sweet and tangy flavor. The pineapple and coconut frosting is the perfect finishing touch, and it adds a tropical flair to the cake. This cake is sure to be a hit with everyone who tries it!
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