Pina Colada Cake

I love coconut. And pineapple. So when I heard that Prevention had a 4 ingredient pina colada cake--found

here via pinterest--I had to try the concept out. But I did not want to follow this recipe exactly. I wanted more pineapple flavor! So here's my version of the yummy (low fat) pina colada cake!

Ingredients:

1 box angel food cake

1 20 oz can of unsweetened crushed pinapple (the Prevention version only had 8 oz!)

1 8oz tub of frozen whipped topping (go for the low fat version for more healthy icing--I went with the Seasonal Delights Vanilla)

Shredded Coconut to taste

Preheat oven to 350. Take the crushed pineapple and drain with a colander into a measuring cup. I got 1 1/3 cup of juice, which was perfect--the exact amount of liquid my angel food cake mix called for! Retain the crushed pineapple pulp for later.

Take the juice and use it to make the cake mix, replacing the water in the recipe one for one. Make sure you follow the directions for mixing the cake mix--I under mixed at first, which may have impacted the texture of the cake. Place it into a lightly greased 9x13 glass baking dish.

Bake for 30 minutes or until a cake tester comes out clean.Cool.

My cake separated away from the baking dish, so I turned it out into a serving dish. You could very easily serve this inside the baking dish, though.

Spread the retained pineapple pulp all over the top of the cake. See what I mean about making it have more pineapple flavor? Pineapple juice in the cake, pineapple spread on top.

Spread the whipped topping all over everything.

Put coconut on the cake to taste. You see how half of my cake is bare? That's because several members of my family don't love coconut like I do. My nephew took one look at the cake and said--I don't want my cake to have "hair." Gotta love a three-year-old's culinary criticisms, right?

And that's it--chill until time to serve. Yum!! That same nephew was asking for seconds, in case you were wondering. :-)

Enjoy!

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