Pineapple Angel Food Cake With Toasted Coconut Glaze
A moist Pineapple Angel Food Bundt Cake.
With the addition of Crushed Pineapple this Cake is very moist and also easy to make. I make a lot of Bundt Cakes. The Bundt Cake pan was actually developed right here in Minnesota where I live.
I decided to make a Toasted Coconut Glaze to top this Cake off.
PINEAPPLE ANGEL FOOD CAKE WITH TOASTED COCONUT GLAZE
Ingredients:
- 1 (16 oz.) Box Angel Food Cake Mix
- 1 (20 ounce) Can of Crushed Pineapple
- 1 1/2 Cups Powdered Sugar
- 3 Tablespoons Hot Water
- 1/2 Teaspoon Coconut Extract
- 2 Tablespoons Heavy Cream
- 2 Tablespoons Unsalted Butter, melted
- 1 Cup Coconut, toasted
Directions:
1. Preheat oven to 350 degrees. If you are using a dark or nonstick Bundt pan then preheat to only 325 degrees.
2. Once the oven is up to temp. Place the Coconut on a cookie sheet or sheet pan. Bake until the Coconut just starts to turn a golden brown. Stir and keep an eye on the Coconut as you toast it. It goes quite quickly and you do not want it to burn. Allow to cool and set aside.
3. In an extra large mixing bowl combine the Angel Food Cake Mix and Crushed Pineapple with a hand mixer on low speed to combine then beat on medium speed for 1 minute.
4. Spray your Bundt pan with nonstick cooking spray. (be sure to use a 12 cup Bundt pan)
5. Pour the batter into the prepared pan and bake for 35-45 minutes. Look for the top to be golden brown and the cracks should feel dry not sticky. This is the important part, when you remove the Cake from the oven IMMEDIATELY invert the pan upside down. Use 3 or 4 coffee mugs and rest the rim of the pan on the coffee mugs to balance. Let the Cake rest upside down until completely cool. This is done so the Cake doesn’t fall.
6. Transfer the cooled Cake to a cake plate.
7. Now make the Glaze for the Cake. In a large mixing bowl combine the Powdered Sugar, Melted Butter, Coconut Extract, Heavy Cream and Hot Water. Using a hand mixer, blend until smooth and the consistency of syrup.
8. Drizzle the Glaze over the Cake and then sprinkle with the prepared Toasted Coconut.
Recipe by: Hot Dish Homemaker
