Best 8 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.

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

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.

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.

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.

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:

• 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.