Pina Colada Angel Food Cake Ww Points 5 Recipes

Steps:

• Preheat the oven to 350 degrees F/ 175 degrees C and spray an angel food cake pan with non-stick cooking spray or Wilton Cake Release (https://amzn.to/36l0FEO -affiliate link)
• Open the can of crushed pineapple and remove 2 tbsp of pineapple liquid. Discard.
• In a mixing bowl, mix together the Angel Food cake mix (just the mix nothing else!!) and the can of crushed pineapple, including the remaining juice, with 3 tbsp of light coconut milk and the coconut extract.
• This mixture will become frothy.
• Pour into the greased angel food cake pan and bake for 30 minutes or until cake tester comes out clean.
• Remove from oven and place on a pot holder and cool for 5 minutes in the pan.
• Run spatula along edges and flip onto a cooling rack. * I put the rack on top to flip, then I tap the bottom of the pan with a spatula. ** Don't worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will mostly be covered by garnish.
• Cool for another 5 minutes.
• Once it's completely cooled, trim off any brown, if desired. Alternatively, you can just leave it.
• Then flip it back over onto a serving plate, so the smooth/smaller side is facing up.

PINA COLADA ANGEL FOOD CAKE - WW POINTS = 5

Steps:

• Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
• Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
• Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
• Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
• To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.