Pineapple Coconut Angel Food Cake Recipe
Pineapple Coconut Angel Food Cake Recipe. 1 teaspoon pineapple or orange extract. Step 1, in a mixing bowl, combine the dry cake mix, pineapple and coconut extract.
In a bowl, mix thoroughly the cake mix, pineapple and its juice, coconut and extract. Place remaining angel food cake on top. 20 ounces (1 can) crushed pineapple, in natural juice;
Sprinkle Remaining Coconut Shreds On Top Of The Batter And Bake For 50 To 55.
Blend with hand blender on low for one minute. 1 package (16 ounces) angel food cake mix. 2 cans (8 ounces each) crushed pineapple, undrained.
Pour Evenly Into A 9 X 13 Baking Dish.
20 ounces (1 can) crushed pineapple, in natural juice; Stir in the pineapple and 1½ cups of coconut and pour batter into the angel food cake pan. 1/2 cup toasted coconut (optional) directions :
Sprinkle Coconut Evenly On Top Of Batter.
In a separate bowl, combine pudding, milk and sour cream, beating well. Anything bigger, and the cake will be too flat. Sift the flour and 1/2 cup sugar, 3 times and set aside.
Beat On Medium For 1 Minute.
How to make ~ my skinny pineapple / coconut angel cake ~. Let cool and cut into 15 serving. Place remaining angel food cake on top.
Check For Doneness With A Toothpick.
Step 1, in a mixing bowl, combine the dry cake mix, pineapple and coconut extract. Add salt to the egg. In a large bowl, mix the angel food cake mix & the crushed pineapple including juice, until blended.