TROPICAL ANGEL FOOD CAKE

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Tropical Angel Food Cake image

How to make Tropical Angel Food Cake

Provided by @MakeItYours

Number Of Ingredients 8

1/2 cup sweetened flaked coconut
1 (8-ounce) can pineapple tidbits, drained
1 (5-ounce) can evaporated milk
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup coarsely chopped macadamia nuts
1 (10-inch) prepared angel food cake
12 to 16 stemmed maraschino cherries

Steps:

  • In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
  • Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
  • Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
  • Slice and serve, or cover and keep chilled until ready to serve.
  • Notes: Just add a scoop of low-fat frozen vanilla yogurt to serve this cake à la mode.

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