Pineapple-Coconut Angel Food Cake

1. 1

   In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

2. 2

   Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u00b0 for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

3. 3

   Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.

* Per serving · 4 servings · Values may vary.

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