This tropical delight is made with angel food cake, so your loved ones feel sweetly treated—not weighed down
1 (16 oz.) pkg. angel-food cake mix, like Duncan Hines
2 (8 oz.) cans** crushed *pineapple *in juice**
1 (1 oz.) pkg. instant reduced-calorie white-chocolate pudding mix, like Jell-O
1 cup skim milk
8 oz. low-fat whipped topping
11⁄3 cups sweetened** shredded ***coconut,* toasted and divided
Heat oven to 350°F. With mixer on low speed, beat first 2 ingredients 30 sec. Reduce speed to medium; beat 1 min. more. Divide batter between 2 greased 9" cake pans. Bake 15 min. or until done. Let cool 10 min. Unmold; let cool completely.
In bowl, whisk next 2 ingredients 1 min. or until smooth; stir in whipped topping. In separate bowl, mix 1 cup pudding mixture and 1/3 cup coconut. Place first cake layer on platter; spread with coconut-pudding mixture. Top with second cake layer. Coat cake with remaining pudding mixture. Put remaining coconut onto cake sides. Garnish as desired.
Active time: 20 min.
Total time: 35 min.
Per serving: Cal. 202 Pro. 3g Carb. 39g Fiber 3g Sug. 1g
Chol. 0mg Sod. 331mg Total fat: 4g Sat. 4g Trans. 0g
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