Best 5 Pineapple Coconut Angel Food Cake Recipes
Indulge in a tropical paradise with our tantalizing Pineapple Coconut Angel Food Cake, a symphony of flavors that will transport your taste buds to a sun-kissed beach. This heavenly cake boasts a light and fluffy angel food cake base, generously layered with a luscious homemade pineapple curd and creamy coconut whipped cream. Each bite offers a burst of tropical sunshine, with the tangy sweetness of pineapple perfectly complemented by the rich, velvety coconut. As you savor this ethereal dessert, you'll be whisked away to a tropical oasis, where palm trees sway in the gentle breeze and the ocean whispers its secrets.
Complementing the star of the show, this delectable article also features a collection of equally enticing recipes that explore the harmonious blend of pineapple and coconut. Embark on a culinary journey with our refreshing Pineapple Coconut Smoothie, a revitalizing blend of tropical fruits and coconut milk that's perfect for a healthy breakfast or a post-workout treat. Discover the delightful Pineapple Coconut Bars, a delightful combination of a buttery shortbread crust, tangy pineapple filling, and a sweet coconut topping. And for those with a sweet tooth, our Pineapple Coconut Cupcakes are sure to satisfy, featuring moist pineapple-infused cupcakes crowned with a fluffy coconut frosting. Get ready to tantalize your taste buds and experience the irresistible allure of pineapple and coconut in this captivating collection of recipes.
PINEAPPLE ANGEL FOOD CAKE I
This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.
Provided by Donna
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
- In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
- Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
- Serve with whipped topping
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
Steps:
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
PINEAPPLE ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9x13-inch pan with oil spray. Do not grease the sides.
- In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
- Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
- With the cake still inside, flip the pan over. Let it cool completely before serving, about 45 to 60 minutes.
- Run the sides of the cake with a knife or off-set spatula to release it. Remove the cake from the pan.
- Slice and serve with whipped cream. Enjoy!
Nutrition Facts : Calories 127 cal
PINEAPPLE MACAROON ANGEL FOOD CAKE (FROM SCRATCH)
What a great cake. My friend Donna loves Angel Food Cake...This one is for her. The toasted coconut adds a subtle flavor and wonderful chewy texture to the light and fluffly cake, while the pineapple teases us with a taste of the tropics.
Provided by Baby Kato
Categories < 60 Mins
Time 55m
Yield 1 10, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place egg whites in large bowl and set aside until needed.
- Sift the flour and 1/2 cup sugar, 3 times and set aside.
- Add salt to the egg whites, beating until foamy.
- Add the cream of tartar, almond and vanilla extracts, beating until stiff.
- Beat in the remaining cup of sugar, slowly sprinkling 1/4 at a time over the egg whites. Beating just until lightly blended.
- Next, gently add the flour mixture by fourths.
- Once the flour has been added, you may fold in the toasted coconut.
- The batter goes into an ungreased tube pan. (10").
- Make sure to cut through the batter with a knife to remove any air bubbles.
- Bake in a 375 degree oven for 35 minutes.
- Let sit until cooled. I place the cake upside down ontop of a large pop bottle to cool.
- Once the cake has cooled completely loosen with a knife and invert onto a cooling rack.
- Mix together the pineapple tidbits, coconut and cool whip.
- Slice the cake vertically and place one half on the serving plate and top with the cool whip mixture.
- Place the remaining cake overtop, cover and chill until ready to serve.
- You may serve as is or with a nice pineapple sherbert or vanilla ice cream.
Nutrition Facts : Calories 277.4, Fat 12.2, SaturatedFat 8.7, Cholesterol 27.4, Sodium 101.3, Carbohydrate 38.3, Fiber 1.6, Sugar 27, Protein 4.9
ANGEL FOOD PINEAPPLE CAKE
A very simple, very light cake recipe that I found online when I needed something fast to bring to a bbq. I sprinkled shredded unsweetened coconut on top before cooking which was nice and toasty when it came out of the oven. I served it with strawberries and Cool Whip. Fantastic recipe when you need to whip up something simple in a hurry.
Provided by lindamundt
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Prepare 13 x 9 pan.
- Mix can of pineapple with box of angel food cake. Blend with hand blender on low for one minute. Pour into pan. Sprinkle coconut evenly on top of batter.
- Bake for 25 - 30 minutes. Serve with non-fat Cool Whip and fresh fruit.
Nutrition Facts : Calories 85.7, Fat 0.5, SaturatedFat 0.3, Sodium 139.7, Carbohydrate 19.2, Fiber 0.3, Sugar 11.1, Protein 1.8
Tips:
- Use fresh pineapple and coconut for the best flavor. If using canned pineapple, be sure to drain it well and pat it dry before using.
- Be careful not to overbeat the egg whites. Overbeaten egg whites will make your cake tough.
- Fold the dry ingredients into the wet ingredients gently. Do not overmix, or your cake will be dense.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or your cake will be dry.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This pineapple coconut angel food cake is a light and fluffy cake that is perfect for any occasion. The combination of pineapple and coconut is a classic, and the cake is sure to be a hit with everyone who tries it. Be sure to follow the tips above to ensure that your cake turns out perfect.
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