Welcome to a taste of the tropics with this delightful Tropical Pineapple Angel Cake! With its light, airy texture and refreshing flavors, it's the perfect dessert to brighten any occasion. Let's dive into this simple yet satisfying recipe.
The base of our cake is a box of angel food cake mix, which makes it incredibly easy and foolproof. A can of crushed pineapple in juice adds a natural sweetness and moisture to the cake. The sweetened shredded coconut infuses a rich, tropical flavor, while the lime zest provides a zesty contrast to the sweetness. For the topping, we’ll whip up a heavy cream with powdered sugar and vanilla extract to create a smooth and slightly sweetened finish. Finally, a sprinkle of toasted coconut gives a delightful crunch and a hint of nuttiness.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of mango sorbet. For a refreshing treat, serve with a chilled glass of pineapple or coconut water. A handful of fresh berries on the side adds a touch of color and freshness.
First things first, you'll want to preheat your oven to 350°F to get it ready for baking. Next, grab a large mixing bowl and combine the angel food cake mix with the crushed pineapple, including all that lovely juice. Mix them together until you have a smooth batter — you don’t need any additional liquid or eggs here, the pineapple does all the work.
Gently fold in the sweetened shredded coconut and lime zest. This step is key to ensuring that you don’t deflate the airy batter. Once combined, pour the batter into an ungreased 10-inch tube pan. This may seem odd, but an ungreased pan helps the cake adhere to the sides and rise properly.
Pop the pan into your preheated oven and let it bake for about 35 to 40 minutes. You’ll know it’s done when the top is a beautiful golden brown and the cracks look dry without any sticky residue. Once ready, take it out of the oven and invert the pan onto a cooling rack. This helps the cake maintain its structure while cooling completely before you remove it from the pan.
While the cake is cooling, it’s time to make the whipped cream. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip; you want it to be smooth and spreadable.
Once the cake has cooled, spread the whipped cream evenly over the top and sprinkle with toasted coconut for that extra tropical flair. Serve the cake chilled for the best texture and flavor.
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