Pineapple Coconut Angel Food Cupcakes

Karla Everett Recipe

By Karla Everett Karla59

These are very delicious cup cakes and so easy to make and it only has 2 ingredients.

I like the pineapple and coconut flavors combined in these cupcakes.

This is great as a full cake too and try to add pie fillings instead of the pineapple ...I really like the cherry.
Keep left over cupcakes/cake in the refrigerator (thats if there is any left over).


Recipe Rating:
 5 Ratings
Serves:
18
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

CUPCAKES
1 box
angel food cake mix
20 oz
can of crushed pineapple in heavy syrup
COCONUT CREAM FROSTING
8 oz
low fat or fat free whipped cream
1/4 c
crushed pineapple , drained
1/4 c
coconut , toasted

Directions

1
Directions for cupcakes :
2
Preheat oven to 375° , Place paper cupcake liners into cupcake pans.
3
Combine the angel food cake mix ( the mix only) and crushed pineapple in syrup until mixed.
4
Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
5
Directions for frosting :
6
Combine the whipped cream , crushed pineapple and toasted coconut and stir to combine. Frost the cooled cupcakes with the frosting.