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Recipe: Angelic Pineapple Coconut Cake
Similar Categories: Angelic, Pineapple, Coconut, Cake
Angelic Pineapple Coconut Cake
Ingredients
1, 16 oz can crushed pineapple
1 cup flaked coconut
2, 8 ounce packages cream cheese
16 ounce container of whipped topping
1 round store-bought angel food cake
Sliced Maraschino cherries for decoration, optional
Directions
Slice the angel food cake into three layers. Drain pineapple,
reserving the liquid. Lightly brush the pineapple juice on the bottom
and middle layers of the cake. Let the cream cheese come to room
temperature to soften, then beat until fluffy. Gently fold in the
whipped topping, then the drained, crushed pineapple and coconut. Put
one third of the filling on the bottom layer, place the second layer
of the cake on top of that, then the next third of the filling on top,
then the last layer of cake, topping with the rest of the filling.
Decorate with sliced Maraschino cherries, if desired. Chill in the
refrigerator. Can be made fat free by using fat-free cream cheese.
Carbs can be reduced by using a sugar-free angel food cake and no
sugar added coconut with pineapple canned in juice. Fast, simple and
makes a lovely presentation.
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