Ingredients
Equipment
Method
- Step 1: Preheat your oven according to the angel food cake mix box instructions, usually around 350°F (175°C).
- Step 2: In a large bowl, combine the angel food cake mix with the undrained crushed pineapple. Stir gently with a spatula or use a hand mixer on low speed until smooth and evenly blended.
- Step 3: Lightly grease a Bundt pan or angel food cake pan with non-stick spray or melted butter to aid removal, then pour the batter evenly into the pan and smooth the top gently.
- Step 4: Bake the cake according to the mix instructions, about 35–40 minutes, until a toothpick inserted comes out clean and the cake springs back when touched.
- Step 5: Cool the cake completely in the pan on a wire rack for at least one hour to set properly and prevent crumbling.
- Step 6: Spread the whipped topping evenly over the cooled cake. Optionally, toast the shredded coconut lightly in a dry pan for a few minutes to enhance its nutty flavor, then sprinkle it generously on top.
Notes
Make it dairy-free by using a dairy-free angel food cake mix and swapping whipped topping with coconut cream whipped to soft peaks. Try crushed peaches or mandarin oranges for a fruity twist. Add toasted pecans or macadamia nuts for crunch. Store leftovers covered in the fridge for 2–3 days for best freshness. You can also freeze the cake (without topping) and add topping after thawing.