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Angelic Pineapple Coconut Cake Recipe, Questions From Our Members.

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Member's Submitted Recipe

Angelic Pineapple Coconut Cake


1, 16 oz. can crushed pineapple
1 cup flaked coconut
2, 8 ounce packages cream cheese
16 ounce container of whipped topping
1 round store-bought angel food cake
Sliced Maraschino cherries for decoration, optional


Slice the angel food cake into three layers. Drain pineapple,
reserving the liquid. Lightly brush the pineapple juice on the bottom and middle layers of the cake. Let the cream cheese come to room temperature to soften, then beat until fluffy. Gently fold in the whipped topping, then the drained, crushed pineapple and coconut. Put one third of the filling on the bottom layer, place the second layer of the cake on top of that, then the next third of the filling on top, then the last layer of cake, topping with the rest of the filling.
Decorate with sliced Maraschino cherries, if desired. Chill in the refrigerator. Can be made fat free by using fat-free cream cheese. Carbs can be reduced by using a sugar-free angel food cake and no sugar added coconut with pineapple canned in juice. Fast, simple and makes a lovely presentation.

Contributor: treazure-Thanks!
Questions And Answers From Readers:


I have a reader that wants to know if anyone out there has a recipe for roasted green chilies? She didn't post it at the message board, but please let me know if you have that recipe.
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