Pineapple Coconut Macaroon Cake Recipe

By Susan52

Ingredients

• 1 Can Crushed Pineapple (8 oz)
• 1 Pkg Angel Food Cake
• 1 Cup Shredded Coconut
• Crisco and sugar to coat the pan.

Preparation

Step 1

Preheat oven to 400 degrees.

Take shortening (Crisco) and use a napkin to coat the inside of the pan with the shortening.

Generously sprinkle white granulated sugar in the pan and completely coat.

Mix together (in a REALLY LARGE mixing bowl- like 3 times the size you think you need– this stuff GROWS) can of crushed pineapple and cake mix.

To get your cake fluffy whip the ingredients for about 3 minutes….there will be lots of air bubbles and the mixture will have grown a LOT!

Pour cake into cake pan until 2/3 full. You’ll probably have enough mix to also make a smaller cake too.

Sprinkle shredded coconut on top of cake mixture and place in oven.

Bake at 400 degrees for 20 minutes.

Reduce heat to 300 degrees and bake an additional 20 minutes.

Turn oven off.

Once oven has cooled remove your cake. This is very important to make sure it doesn’t fall.

Flip cake over onto cake plate and serve.