Tropical Angel Food Cake
- SERVES
- 12
- COOK TIME
- 15 Min
One bite of this tropical delight instantly transports us to a far-off tropical island. . .and we can get there in just 20 minutes! Can you think of a more yummy escape?
What You'll Need
- 1/2 cup sweetened flaked coconut
- 1 (8-ounce) can pineapple tidbits, drained
- 1 (5-ounce) can evaporated milk
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/2 cup coarsely chopped macadamia nuts
- 1 (10-inch) prepared angel food cake
- 12 to 16 stemmed maraschino cherries
What to Do
-
In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
-
Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
-
Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
-
Slice and serve, or cover and keep chilled until ready to serve.
Notes
Just add a scoop of low-fat frozen vanilla yogurt to serve this cake à la mode.