Easy Tropical Angel Food Cake with Pineapple and Toasted Coconut
If you love angel food cake and ambrosia salad flavours, you'll love this Ambrosia Cake with pineapple and coconut. It's one of those cake recipes that's very easy to throw together using items you may already have in your pantry. A great dessert recipe to make when you aren't really sure what to make and don't have a lot of time to spare in your daily routine. Plus, it a pretty impressive cake recipe and it's super yummy as well with all of the pineapple, crunchy almonds and toasted coconut. This is one of those cake recipes you can make when you've run out of time before an event you're going to or for a last minute dessert treat when you're in the mood for something sweet but don't want to spend a lot of time or effort on a cake. If you find most of your dessert recipes online, you've probably seen some of the angel food cake dump cake recipes. If not, a dump cake is just that, a cake recipe where you basically dump all of the ingredients into a pan and bake resulting in a really tasty cake. Mose of the simple dump cake recipes require a can of premade pie filling, but these will usually have a bunch of sugar in them, so it's best to use fresh or canned fruit in this case.
Shelley from Two Healthy Kitchens shares that she uses fruit in 100% fruit juice for this recipe and she even added in a whole other can of fruit to up the nutritional value of this dessert. She also added some almonds and oats to add some more protein and fibre, and they also create a nice, chewy crust at the bottom of the dessert. The other ingredients you'll need are a box of angel food cake mix and some coconut. For the angel food cake mix, you can find organic angel food cake mix online but if you need it right away just go to your local grocery store and see what they have. Just make sure that you read the labels to see which one has the best ingredient list. Shelley says to watch out for hydrogenated fats which Duncan Hines tends to have, but other brands like Pillsbury and Betty Crocker don't. So you make a crust out of the almonds and the oats at the bottom of a 9x13 baking pan. Then, in a bowl mix the angel food cake mix, as well as both cans of pineapple with the real fruit juice, and some almond extract.
Next, put about 3 cups of the mixture on top of the nuts and oats, and stir lightly, so the crust is somewhat mixed into the batter just a bit. Then, add in the rest of the batter layering it on top of the last layer. Then sprinkle the dried coconut on top of the batter. Now you can bake the cake for 36-40 minutes. For this cake recipe, don't bake it until the toothpick comes out completely dry, which may make it a bit harder around the edges. You want it to be nice and light and fluffy, like a regular angel food cake. When this angel food cake comes out of the oven allow it to cool for a few minutes and then carefully take it out of the pan. You can then cut it up and serve it with some healthy coconut whip topping or whipped cream if you eat dairy. The flavours of the pineapple and coconut pair so well with the light angel food cake for a flavour that was made in heaven. Try out this cake recipe soon and see how you like it.***
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