Ingredients
16
16 servings
- •1 (10 inch tube pan) angel food cake
- •1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
- •2 (.25 ounce) packages unflavored gelatin
- •4 tablespoons water
- •1 cup boiling water
- •1 cup white sugar
- •2 tablespoons lemon juice
- •6 cups frozen whipped topping, thawed
- •1 (10 ounce) package flaked coconut
Instructions
- Line a 4-quart round mixing bowl with parchment paper.
- Break angel food cake up into small bite-sized pieces. Pour pineapple syrup into a 1-cup liquid measure; add water to measure 1 cup if needed.
- Dissolve gelatin in cold water. Add boiling water, pineapple syrup, sugar, and lemon juice. Mix well and refrigerate until just starting to thicken.
- Stir crushed pineapple into gelatin mixture, then fold in 4 cups whipped topping.
- Place a layer of cake pieces into the prepared bowl, followed by a layer of pineapple mixture. Continue until cake and pineapple mixture are used up. Refrigerate for at least 12 hours.
- Turn chilled cake out onto a serving platter. Frost with remaining whipped topping and sprinkle with coconut.
Nutritional Facts
Per 16 servings
- Calories: 344
- Carbohydrate: 57g
- Fat: 12g
- Fiber: 2g
- Protein: 4g
- Sugar: 43g
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