Pineapple Coconut Cloud Cake

Pineapple Coconut Cloud Cake

Ingredients:
3 cups whipped topping*
½ cup shredded coconut for sprinkling on top

Directions:
Optional: toasted, sliced almonds
Preheat oven to 350°. In a big bowl, stir or whisk together one box of angel food cake
mix and a large can of crushed pineapple with juice. Pour into a 9x13-inch ungreased
pan. Bake until golden brown, 25 to 30 minutes.
To cool, turn the cake upside down, propped up on 4 cans or cups of equal height,
at corners. When completely cool, frost cake with whipped cream or topping, garnish
with flaked coconut and optional toasted sliced almonds. Serve and enjoy. Keep in
fridge, covered.
• Vegetarian
Grilled Stuffed Avocados
Serve these at your next barbecue with Mexican rice and beans and no one will
even miss the meat. — Rachel
Serves 2 entrees (4 appetizers).
Stuffed Avocados