• 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.
• Open the can of crushed pineapple and remove 2 tablespoon of pineapple liquid. Discard.
• In a large mixing bowl, stir together the contents of Angel Food cake mix box (just the dry mix -nothing else!!) and the can of crushed pineapple, including the remaining juice, with 3 tablespoon of light coconut milk and the coconut extract.
• Stir together with a spoon or spatula. 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.

Garnish

• Pat pineapple rings dry and dry off liquid on cherries and add to top of cake. Then sprinkle on unsweetened coconut flakes.