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copyright April Cooper Photography 2010. Powered by Blogger.

Welcome

Thanks for visiting my blog! I am a newborn, child, & family photographer in Bakersfield, California. I am also mom to 2 gorgeous little girls and a part time L&D nurse. It's a busy life, but I wouldn't change it.

Yummy Summer Treat!

So, the other day I was making BBQ chicken salad for dinner when I decided I needed a nice, light, summer dessert to go with it.  I remembered this recipe that I used to make a long time ago and kinda forgot about.  I don't even know it's official name, so lets call it....  Cool Pineapple Cake :).  I found the recipe for this online a couple years ago when I was looking for low calorie desserts.  I remember this on had tons of  5 star reviews, everyone raved of how good it is, so I tried it.  It's always a big hit whenever I make it, so I thought I'd share it with all of you.  Oh, and the best part is one big slice is only like 160 calories!!

You only need 4 ingredients!  Here they are:

1- Betty Crocker Angel Food Cake mix (not the generic brands, not as good)
1- can crushed pineapple in its own juice



2- 8 ounce tubs of light or fat free Cool Whip
1/2 cup (heaping) sweetened coconut



First you gently mix the cake mix (not prepared, just the powdered mix)  and entire can of pineapple, on low speed, for about 30 seconds or until completely mixed together.  Then pour the batter into a 9x13 baking dish (sprayed with non stick spray).




Bake at 325 degrees until golden on top.  THIS HAPPENS FAST, ABOUT 20 MINUTES!!!



See how spongy the cake looks through the glass?  Mmmm.  Anyway...

Let the cake cool completely.  Then top the cake with the Cool Whip.








Now you need to toast your coconut.  I do this in my toaster oven, but you can use your oven as well.  Line a cookie sheet with foil, spread out the coconut, and place in oven for a few minutes at about 450 degrees, just until toasted.  Be careful, it will burn fast.  Coconut has to be toasted or it won't taste the same, so don't skip this step!


Let the coconut cool compeletly, the sprinkle evenly on top of the cake.







Refrigerate for at least an hour, then serve.



Oh my gosh, it is so moist and yummy.  You can't even imagine how good it is until you are eating it.  I made it for company the other night and everyone had 2 pieces!  Try it out and come back here to let me know what you think.  I want to know who's going to make it.  So quick & easy. :)

1 comment:

amber miller said...

I'll be honest, I'm not a fan of pineapple or coconut, but that sounds DELICIOUS! I know my mom would love this recipe! Maybe I'll make it for her birthday :)

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