The Pioneer Woman Tasty Kitchen
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Mini Pineapple Coconut Angel Food Cakes

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Level: Easy

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Description

A simple recipe that is great for just about any occasion!

Ingredients

  • FOR THE CAKE:
  • 1 box (16 Oz. Size) Angel Food Cake Mix
  • 1 can (20 Oz. Size) Crushed Pineapples, Undrained
  • 1 cup Shredded Coconut
  • FOR THE GLAZE:
  • 2 cups Powdered Sugar
  • 4 Tablespoons Pineapple Juice

Preparation

For the cake:
In a large mixing bowl, add the cake mix and can of pineapple. Beat on medium speed until the cake mix is completely moistened, about 1 minute. Do not grease or flour the pan.

Pour batter into a mini angel food pan, filling about 2/3 full.

Bake at 350ºF for 30 minutes. Cool on wire rack for 15 minutes. Run knife around edges to release.

For the glaze:
In a large mixing bowl, add powdered sugar and pineapple juice. Stir until smooth.

To assemble the cake:
Top each cake with approximately 2 tablespoons of glaze. Let it run down the edges of the cake. Sprinkle a handful of coconut on top.

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