Piña Colada Angel Food Cake

Angel Food Cake is a perfect summer dessert not only because it is light and fluffy but because it pairs beautifully with so many fruits. Pina Colada Angel Food cake is light, fruity, and certainly healthier than a lot of other dessert options.  It is a fan favorite at my house, and since it is so easy to make with only three shelf-stable ingredients, I don’t mind making it upon request because I can keep all of the ingredients on hand 🙂

This cake has the fruit inside, which makes it so much easier to take to barbecues and serve to a group out on a crowded patio.  And I’m a big fan of easy logistics when you’re entertaining: he fewer dishes, the fewer serving utensils, the less room you need on your serving table, and – finally – the fewer things you need to wash!

If you’re taking this cake to someone’s house, all you need is a little spot in the fridge for your whipped cream of choice until it’s time to serve it.  With the fruit inside, and really no utensils needed once you cut the slice off the loaf, this is a super kid-friendly dessert.

I grew up putting fruit on top of angel food cake, especially strawberries and raspberries, but have also made chocolate angel food cake and my Grandmother’s favorite – pumpkin angel food cake.  I love this pina colada angel food cake because it tastes just like that tropical drink that so many of us love.  Take a bite, close your eyes, and imagine yourself on the beach with the palm trees swaying in the breeze.  Aaaahhhhhh….

Print

Yum

Piña Colada Angel Food Cake

Ingredients

• 1 box BettyCrocker angel food cake mix
• 1 20 ounce can Done crushed pineapple
• 3/4 cup flaked sweetened coconut
• 1/2 cup flaked sweetened coconut, toasted
• whipped topping of your choice

Instructions

1. Heat oven and mix angel food cake per directions on box
2. Gently fold in can of pineapple, including the juice
3. Pour into three 8" loaf pans (Reynolds makes disposable ones which is what I usually use)
4. Sprinkle 1/4 cup untoasted coconut down the middle of each loaf
5. Using a flat knife, push coconut down into cake gently so none is exposed on top of loaf
6. Bake for 25-30 minutes until top is browned and dry
7. Cool completely
8. Toast coconut by putting it on a small tray in your toaster oven, and toast on "light" until it is toasted to your liking. Do not leave toaster unattended - once it starts toasting, it goes fast!
9. Serve with whipped topping and toasted coconut.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

Copyright Happy and Yummy

The ingredients and the how to for the coconut placement into the baking pans 🙂

Enjoy!

0