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Coconut Angel Cloud Cake

Light, fluffy angel food cake enhanced with tropical crushed pineapple, topped with creamy whipped topping and shredded coconut for a delightful tropical dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Angel Cloud Cake
  • 1 box angel food cake mix foundation of the cake
  • 1 can crushed pineapple, undrained adds moisture and tropical flavor
  • 1 tub whipped topping can substitute with homemade whipped cream
  • 50 g shredded coconut can be toasted for extra flavor

Equipment

  • Large Bowl
  • Bundt Pan or Tube Pan
  • Spatula

Method
 

  1. Step 1: Preheat the oven according to the angel food cake mix box instructions, usually around 350°F (175°C).
  2. Step 2: In a large bowl, combine the angel food cake mix and the entire can of undrained crushed pineapple. Stir gently until smooth and evenly mixed.
  3. Step 3: Pour the batter into an ungreased Bundt or tube pan.
  4. Step 4: Bake according to the cake mix package directions until golden and springy to the touch.
  5. Step 5: Allow the cake to cool completely before removing it from the pan.
  6. Step 6: Spread whipped topping evenly over the cooled cake.
  7. Step 7: Sprinkle shredded coconut on top. Optionally, toast the coconut beforehand for extra flavor and crunch.

Notes

Make sure to cool the cake completely before applying whipped topping to prevent melting. Toast the shredded coconut for added flavor and texture. Store covered in the fridge for 2-3 days for best freshness. Can use fresh crushed pineapple with juice as a substitute for canned.