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Angel-Pineapple-Coconut Cake Recipe

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This recipe for Angel-Pineapple-Coconut Cake, by , is from The Smallwood Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce Smallwood


1 Betty Crocker Angel Food cake mix ( Must be
Betty Crocker
1 large can crushed pineapple
1-1/2 cups angel flake coconut, divided
1 teaspoon almond extract ( optional )
1 small container Cool Whip, thawed

Note: Coconut is optional. This can be made with only the cake mix and crushed pineapple.

Heat oven to 350.

In a large bowl mix dry cake mix with pineapple and juice.
If leaving out the coconut , this is ready to put in oven

Mix cake mix, crushed pineapple with juice, 1 cup coconut, and almond extract. Mix by hand until foamy about 1 minute. Pour into ungreased 13x9 baking dish Bake 30 minutes or until done.
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 1/2 cup
coconut, cool then sprinkle on top of Cool Whip

Turning the cake upside down to cool, prevents the cake from falling.

Do not go by the directions on the box of cake mix.





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