Pineapple-Coconut Angel Food Cake
A light and fluffy angel food cake infused with pineapple and coconut flavors, topped with creamy whipped topping—perfect for summer gatherings and tropical dessert lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the dry cake mix, crushed pineapple (undrained), and coconut extract. Beat on low speed for 30 seconds, then on medium for 1 minute.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake for 35 to 40 minutes or until the cake springs back when lightly touched.
- Immediately invert the pan and cool completely.
- Carefully run a knife around the sides of the pan to loosen the cake.
- Remove the cake from the pan and transfer to a serving plate.
- In a separate bowl, beat the reduced-fat cream cheese with confectioners sugar and pineapple or orange extract until smooth.
- Fold in the reduced-fat whipped topping.
- Spread or pipe the whipped topping mixture over the cooled cake before serving.
Tips & Substitutions
For a lighter texture, ensure you fold the whipped topping mixture gently into the cream cheese to maintain airiness. You can substitute the coconut extract with vanilla extract if desired. If you want extra flavor, consider adding shredded coconut to the batter or to the topping. For a fruity twist, try using fresh pineapple instead of canned.
Serving Suggestions
This Pineapple-Coconut Angel Food Cake is perfect on its own or served with fresh fruit like strawberries or blueberries. It pairs beautifully with Tahisian Salad for a light meal. For a delightful dessert experience, consider serving it alongside a scoop of vanilla ice cream or a slice of Creamy Apple Pie.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain its texture, avoid covering the cake too tightly. If you want to enjoy the cake later, you can freeze individual slices for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Coconut Angel Food Cake contains roughly 338 calories, with 1g protein, 46g carbohydrates, and 17g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with different flavors, such as lemon or vanilla cake mixes. Just keep in mind that this may alter the flavor profile of the cake, so choose one that complements the tropical ingredients.
How can I make this cake gluten-free?
To make this cake gluten-free, look for a gluten-free angel food cake mix. Ensure all other ingredients, including extracts and whipped toppings, are also certified gluten-free for a safe and delicious dessert.
What can I substitute for reduced-fat cream cheese?
If you prefer a lighter option, you can use Greek yogurt or silken tofu blended until smooth as a substitute for reduced-fat cream cheese. These alternatives will still provide a creamy texture while lowering the fat content.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).