Pineapple Angel Food Cake

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


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 9×13 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.

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