ANGEL PINEAPPLE
COCONUT CAKE
COCONUT CAKE
1 (16oz) Betty Crocker Angel Food cake mix
(must be Betty Crocker)
1 (20 oz) can crushed pineapple in 100% pineapple juice
1-1/2 cups angel flake coconut, divided
1 teaspoon almond extract – optional
1 (8oz) container Cool Whip, thawed
(must be Betty Crocker)
1 (20 oz) can crushed pineapple in 100% pineapple juice
1-1/2 cups angel flake coconut, divided
1 teaspoon almond extract – optional
1 (8oz) container Cool Whip, thawed
Heat oven 350°
In a large mixing bowl place cake mix, pineapple, 1 cup coconut and almond extract. With a wire whisk by hand, mix together until foamy about 1 minute. Pour into un-greased 13x9-inch baking dish. Bake 30 minutes. Remove from oven and allow cooling about 3 minutes and then turn upside down on rack to cool completely. Spread Cool Whip onto cooled cake. In a small skillet on medium heat, toast remaining 1/2cup coconut, cool and then sprinkle on top of Cool Whip.
Turning the cake upside down to cool,
prevents the cake from falling - results a perfect cake!
NOTE:
Do not go by the directions on the box of cake mix.
Use direction in this recipe ONLY!
prevents the cake from falling - results a perfect cake!
NOTE:
Do not go by the directions on the box of cake mix.
Use direction in this recipe ONLY!
Linda
www.keralites.net          |
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