So good! Saw this years ago and 4 years later, it’s still the easiest, tastiest recipe ever

Instructions:

1. Preheat the oven according to the angel food cake mix package instructions (or 350 degrees).

2. In a large mixing bowl, prepare the angel food cake batter as directed on the package.

3. Gently fold in the entire can of crushed pineapple (including the juice) along with half of shredded coconut into the cake batter until well combined.

4. Pour the cake batter into a greased 9×13 inch baking dish.

5. Bake the cake in the preheated oven as per the package instructions for the 9×13 inch pan size, until the cake is golden brown and a toothpick inserted into the center comes out clean. (around 25 mins or so)

6. Once the cake is baked, let it cool completely in the baking dish on a wire rack.

7. Once the cake has cooled, spread the thawed Cool Whip over the top of the cake in an even layer.

8. Sprinkle rest of sweetened coconut flakes evenly over the Cool Whip layer.

For serving, slice the cake into portions and enjoy your delicious Angel Pineapple Cake!

Note: This cake is best enjoyed on the day it is made, as it tends to become denser and less fluffy with time. However, if you have any leftover cake, you can store it in an airtight container at room temperature for up to 2-3 days.

Now that you have the recipe for Angel Pineapple Cake, you can easily whip up this delectable dessert to delight your family and friends. Whether you’re hosting a special gathering or simply craving a sweet treat, this cake is sure to impress with its light and tropical flavors. Enjoy!