Pina Colada Cake


  • 1 package (14 1/2 oz) angel food cake mix
  • 1 can (8 oz) unsweetened crushed pineapple
  • 8 oz fat-free frozen whipped topping, thawed
  • 1/2 cup (2 oz) toasted coconut


1 _ Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.

2 _ In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.

3 _ Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.

4 _ Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.