Ingredients:

  • 1 box (16 oz / 453g) White Angel Food Cake Mix
  • 1 can (20 oz / 567g) Crushed Pineapple
  • 1 cup (240ml) Cool Whip
  • 1/2 cup (40g) Shredded sweetened coconut
  • 1 cup (150g) Fresh pineapple chunks

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Ensure your 10-inch aluminum tube pan is completely clean and free of any oil or butter to allow the cake to climb the walls.
  3. Pour the dry angel food cake mix and the entire can of crushed pineapple (including all juices) into a mixing bowl.
  4. Using an electric mixer on medium speed, beat the mixture for approximately 90 seconds, scraping the sides of the bowl halfway through to remove dry pockets.
  5. Pour the batter into the ungreased tube pan and smooth the top with a spatula.
  6. Bake for 30 minutes, or until the top springs back when touched and the edges pull away from the pan.
  7. Immediately invert the pan upside down onto a wire rack and let it cool completely for at least 1 hour.
  8. Run a thin knife around the edges to release the cake, then top with Cool Whip, shredded coconut, and fresh pineapple chunks.