The Pioneer Woman Tasty Kitchen
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Pineapple Coconut Cake

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Level: Easy

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Description

A delicious and easy low fat cake. Top it with low fat (or regular) cool whip, and you’ve got a special dessert. I love to make this for camping trips because it travels so well!

Ingredients

  • 1 box Angel Food Cake Mix
  • 1 can (15 Oz. Size) Crushed Pineapple, With The Juice
  • ½ cups Sweetened Shredded Coconut (or More To Taste)

Preparation

Preheat oven to 350 degrees F

Prepare (grease and flour) a 9 x 13 inch cake pan.

Blend cake mix and pineapple with juice until well mixed. Add coconut and stir well. Pour into cake pan and bake for about 45 minutes or until a toothpick comes out clean.

Note: my oven runs a tiny bit hot, and this recipe NEVER takes 45 minutes, so keep a close eye on it after about 30 minutes.

Allow to cool, cut into squares and top with whipped topping and toasted coconut for garnish. Delicious!

One Comment

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sarahnscott on 9.25.2010

My family has this all the time, but without the coconut. And we make it in a bundt pan and serve with whipped topping and strawberries on occasion. I am definitely going to try adding the coconut next time we have a family get-together. Thanks for the idea!

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