It’s Friday! Do I start all my Friday posts like that? I feel like I do, but I get excited about Fridays. Yesterday I spent six hours in a real estate continuing education class. I don’t have the attention span to sit still and listen for six hours. I did fairly well, but I’m thankful I only have to do it once per year.
SKINNY PINEAPPLE COCONUT CAKE
I made this cake for my Dad’s birthday last week. I have to come to terms with the fact that not everyone wants chocolate+peanut butter errrything, like I do. He loves pineapple and coconut so I knew I wanted to put those flavors together.
I originally planned on making a pineapple upside down cake, but decided to go this direction instead. My Dad likes doesn’t like fussy things so this cake was perfect for him.
Four ingredients, one bowl, one spoon. Not only is it super simple to make, it’s low fat. Angel food cake is naturally fat free (the boxed kind, anyway) and you’re not adding that many more calories with the pineapple, brown sugar, and coconut.
Regardless, it’s safe to say it’s far skinnier than most of my desserts. It’s light and spongy, like angel food cake should be, and the brown sugar and coconut adds a nice sweet “crust” to the top. Even I liked it, and I don’t like pineapple.
p.s. Happy 33rd Anniversary, Madre & Dad!!
My favorite mixing bowls
My favorite silicone spoons
Baking dish – love that it has a lid
Four ingredients, one bowl, and a spoon and you're on your way to this Skinny Pineapple Coconut Cake!
- 1 box angel food cake mix (the “just add water” kind – I used Duncan Hines)
- 16 oz. crushed pineapple in juice (not in syrup)
- 2 Tb brown sugar
- 3 Tb shredded coconut
- Preheat oven to 350.
- In a large bowl, add the cake mix and crushed pineapple. With a spoon, stir until fully combined. It will be light & airy.
- Pour the batter into a 9 x 13 pan.
- Sprinkle on the brown sugar until it evenly coats the top.
- Sprinkle on the shredded coconut.
- Bake for 30-35 minutes or until golden brown and cracked. It will probably be hard to see the cracks because of the brown sugar/coconut topping, but any that you do see, should be dry, not moist.
- Remove from oven and carefully set the pan on its side to cool.
- Once cool, run a knife around the edge to loosen it.
- It will slice best with a serrated knife since it’s so spongy.
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Mexican Wedding Cake