Pineapple Angel Food Cake

- Preheat oven to 350 degrees. - Drain pineapple juice into bowl, set pulp aside

for later use. - Add part A of angel food cake mix into

pineapple juice; mix on high for 4 minutes. - Fold pineapple pulp into mixture. - Then fold in part B of angel food cake mix. - Spray 9x13 inch baking pan with non-stick

cooking spray and pour in prepared batter. - Bake cake for 35 minutes. - Cool cake on a wire rack. - While cake cools, toast coconut. Spread

coconut in a single layer onto a foil-lined pan and bake for 5 minutes at 350 degrees.

- Top cake slices with whipped topping, toasted coconut and sliced strawberries.

Ingredients:

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Directions:

- 1 (20 oz) can Best Choice Crushed Pineapple

- 1 box Best Choice Angel Food Cake Mix

- Non-stick Cooking Spray

- 2 cups Best Choice Flaked

Coconut

- Best Choice Whipped Topping