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.

Ingredients

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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Comments

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Luci Weston

HI Joyce! Sorry for the delay, somehow I missed this comment. Glad to read it and your experience. Thank you for sharing -- I can't remember if I knew that would happen and that is why I put it as a "filling" of coconut. BUT either way, this is a good reminder. I will update the article, too. Thanks again! Have a wonderful summer of tasty treats and sunshine. :)

Joyce Hose

I thought it might be good to mix the coconut in with the cake mix instead of pouring half of the batter in and then adding the coconut in the middle. MISTAKE - as soon as I stirred in the coconut the cake went flat. I'll definitely try this recipe again because it really needs the coconut to bring it to the next level of yumminess. Thanks!

Luci Weston

@JoeF: Glad you liked it! The sticking is always an issue with a bundt pan, I think it's the creases or design curves that hold on to the cake. I always put a little oil or butter on those areas even if the recipe doesn't call for greasing the pan. It just helps with the removal. Also, I use a plastic picnic knife to work around the edges - the plastic has just the right amount of flexibility and depth for most bundt pans. Try it again and let us know is this works. Thanks for sampling my recipes!

JoeF

Tried the cake, tasted great; tough to get out of the Bundt pan.

Luci Weston

@Amorette: So true! This is a cake that can be baked last minute while your outside grilling. By the time it cools, you'll be ready for dessert!

Amorette

This would be a great dessert to serve at a Summer party. I will definitely try this recipe!

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