Pineapple Coconut Cloud CakePosted: July 18, 2012
(Becky, the Mama)
My mother, whom my kids and grandchildren call “Granny,” discovered and whipped up this low fat, low calorie light-as-a-cloud cake one summer to rave reviews. It was love at first bite – for those watching their waistlines, and for those who had no need or desire to do so. What our family couldn’t believe, when Mother shared the recipe, was how ridiculously easy it is to make. The cake itself is only two ingredients: an angel food cake mix and a large can of crushed pineapple. Stirred together with nothing but a whisk or a spoon. Honestly, a toddler can make this cake. And many a tiny grandchild has sat on my kitchen counter and done just that!
Because it is so easy with so few ingredients, it is perfect for vacation, condo, or beach house cooking. Today was foggy, damp and chilly at the beach where we are vacationing in Oregon, so it seemed the perfect time to bake a cake indoors. As I was setting up a spot outside on the porch where I wanted to photograph the cake after it was made, I looked up and saw this face in the window. If you can’t read Little Boy Facial Expressions, let me interpret: “Nonny, I’m ready for cake!”
I motioned to my grandson Georgie to come out on the porch where he helped me arrange sand dollars around the cake, then looked on admiringly at our handiwork.
Finally time to eat cake! And all declared it worth the wait and helping cheer us until the sun comes out again!
Granny’s Pineapple Coconut Cloud Cake
Preheat Oven to 350 degrees
1 Angel Food Cake Mix
1 20 ounce can crushed pineapple
3 cups whipped topping (My mom loves Dream Whip which she makes from a box. I’m a real cow’s whipping cream kind of a girl. Cool Whip is the most convenient for occasions when there may not be a mixer handy. (Coconut milk whipping cream is also great… use the fat that floats from the top of two cans of full fat coconut milk and whip, then sweeten just as you do whipping cream.)
Shredded Coconut (about 1/2 cup for sprinkling on top)
Optional: Toasted, sliced almonds
In a big bowl stir or whisk together one box of angel food cake mix and large can of crushed pineapple with juice.
Pour into a large rectangle ungreased pan.
Bake until golden brown, 25 to 30 minutes.
To cool, turn the cake upside down propping up on 4 cans or cups of equal height, at corners.
When completely cool, frost cake with whipped cream or topping, garnish with flaked coconut. (If desired, toasted sliced almonds may also be used.)
Serve and enjoy. Keep in fridge, covered with plastic wrap.
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