April 2011: Moving Forward
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Pineapple Coconut Angel Food Cake: An EASY Tropical Treat

Pineapple slices This recipe for Pineapple Coconut Angel Food Cake makes the easiest cake you'll ever bake. The clean-up is a snap, too, because you'll only use 1 bowl, 1 spoon, and a bundt pan.


16 oz. box of Angel Food Cake mix

20 oz. can of crushed pineapples (or you can core your own pineapples after watching my How-To Core A Pineapple video - it is easy and you can't beat fresh pineapple right out of the shell!)

1 cup shredded coconut

Baking Instructions

1. Pre-heat the oven to 350F - be sure to arrange clearance to use a lower rack. TIP: The box called for placement on the lowest oven rack, but I used one up from the bottom with fine results. NOTE: If you are using a dark metal pan, then bake at 325F and add a few minutes if needed. For this recipe, I used the regular oven setting, not convection.

2. Pour the can of crushed pineapple AND juice into a large bowl. TIP: if you only have a can of chunky pineapple, crush it down in the bowl using your spoon.

3. Slowly pour the cake mix into the pineapple, stirring gently. NOTE: The mix will foam up. Mix well but don't beat.

4. Pour HALF of the mixture into your bundt pan. Make a small "river" in the batter and layer in the coconut.

5. Cover the coconut with the remaining cake mixture, smooth the batter with your spoon.

6. Immediately put the pan into the oven and bake for 40 - 45 minutes (also check the box recommendations according to your pan size). Test with a toothpick that the cake is dry and springs back at the touch.

7. Carefully remove the bundt pan and hang the cake pan over a glass bottle. Bundt Pan on Gin BottleLet cool completely to remove. TIP: Figure about an hour and a half to cool. NOTE: If you haven't done this before (like me), when you take the cake out of the oven, flip it over - the cake should hang the way it would look when you put it on a cake plate - SEE the picture at right for a clearer understanding... Be sure to use a glass bottle, not plastic which might melt. Also, I used a cotton dishtowel tucked around the neck of the gin bottle to help anchor and level the bundt pan in this position (not visible in pic).

It's light, fluffy, and not too sweet. It was so tasty that it was gone before I remembered to take a picture! Serve with a drizzle of chocolate icing, a dollop of whipped cream, or nothing at all... It's that good and that EASY!

EXTRA: If you like coconut, check out Coconut Macaroons, The 30 Minute Cookie Recipe. Fast & simple!

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