Mini Pineapple Coconut Angel Food Cakes

Angel food cake is known for its light and airy texture, which is achieved by using egg whites as the main leavening agent.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

Print Recipe

Medium

Mini Pineapple Coconut Angel Food Cakes

Cooking Method: Baking Cuisine: American, Tropical Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 6 Calories: 1320

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 box Angel food cake mix
• 1 can Crushed pineapple
• 1 cup Shredded coconut
• 1 cup Whipped cream
• for garnish Maraschino cherries

Instructions

1. Preheat the oven to 350°F (175°C). Prepare the angel food cake mix according to the package instructions.
2. Fold in the crushed pineapple and shredded coconut.
3. Pour the batter into a greased mini cake pan.
4. Bake for 20 minutes or until golden brown.
5. Remove from the oven and let cool for 10 minutes.
6. Top each mini cake with whipped cream and garnish with a maraschino cherry.
7. Serve and enjoy!

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 38g13%

Sugars 26g

Protein 3g6%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.