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Mini Pineapple Coconut Angel Food Cakes
Submitted by sheilahskitchen on November 17, 2012 in Cakes, Desserts
| Prep Time Cook Time |
Servings 9 | Difficulty Easy |
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 Instructions
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.
