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ANGEL PINEAPPLE COCONUT CAKE Recipe

Ingredients
  • 1 box Betty Crocker Angle Food Cake Mix (must be Betty Crocker)
  • 1 can crushed pineapple in 100% pineapple juice (20 ounce can)
  • 1 1/2 cups Angle Flake Coconut (divided)
  • 1 teaspoon almond extract (optional)
  • 8 ounces Cool Whip, thawed
Directions
Heat oven to 350°.

In a large mixing bowl place cake mix, pineapple, 1 cup coconut and almond extract. With a wire whisk by hand, mix together until foamy about 1 minute. Pour into ungreased 9x13 inch baking dish. Bake 30 minutes. Remove from oven and allow to cool for 3 minutes and then turn upside down on rack to cool completely.

Spread Cool Whip onto cooled cake.

In a small skillet on medium heat, toast remaining coconut, cool and then sprinkle on top of Cool Whip.

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