Try this pineapple coconut cake recipe....a nice one !
- 1 can (16 oz size) crushed pineapple
- 1 cup flaked coconut
- 2 packages (8 oz size) cream cheese, softened
- 1 container (16 oz size) whipped topping
- 1 baked round angel food cake
- Sliced Maraschino cherries for decoration.
Slice the angel food cake horizontally into three layers. Set aside.Drain pineapple, reserving the liquid. Lightly brush the pineapple juice on the bottom and middle layers of the cake.
Beat cream cheese until fluffy. Gently fold in the whipped topping, then the drained, crushed pineapple and coconut.Spread one third of the filling on the bottom layer, place the second layer of the cake on top of that. Spread the next third of the filling on top of the second layer, then top with the remaining layer; spread the remaining third of topping on top of third layer.
Decorate with sliced Maraschino cherries, if desired. Chill cake in the refrigerator.Note: Cake can be made fat free by using fat-free cream cheese. Carbs can be reduced by using a sugar-free angel food cake and no sugar added coconut with pineapple canned in juice. Fast,
simple and makes a lovely presentation. ... try this coconut cake recipe. Great taste...! Enjoy it !