This Month's Pineapple Recipe:

July 2011: Angel-Pineapple-Coconut Cake

1 16 oz Betty Crocker Angel Food Cake Mix (must be Betty Crocker)
1 20 oz can crushed pineapple in 100% juice
1 & 1/2 cup angel flake coconut divided
1 tsp almond extract (optional)
1 8 oz container Cook Whip, thawed

Heat Oven to 350 degrees
in a large mixing bowl, place cake mix, pineapple, 1 cup coconut and almond extract (if using). Wire whisk by hand, mix together until foamy (about 1 minute). Pour into UNGREASED 13X9 inch baking dish. Bake 30 minutes. Remove from oven and allow cooling about 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 1/2 cup coconut, cool and then sprinkle on top of cool whip.

Turning the cake upside down to cool prevents the cake from falling apart - resulting in a perfect cake!

To see last month's recipe, click here: