This Weight Watchers Pina Cola Cake Angel Food Cake is made with a cake mix and only 4 ingredients is only 2 WW points on the blue plan (without artificial sweetener) and ideal for any occasion. It makes a great celebration cake, a Sunday night dinner cake and it's perfect for bringing along to a potluck or for a summer backyard BBQ!
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 tablespoon 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 tablespoon 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.
Pat pineapple rings dry and dry off liquid on cherries and add to top of cake. Then sprinkle on unsweetened coconut flakes.
💭 Top tipsWhen you remove the cake from oven:
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, flip it, then I tap the bottom of the pan with a spatula (this loosens the cake from the bottom of the pan) ** 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.*I use Wilton Cake Release (affiliate link) for cakes, as it does a superb job at preventing cakes from sticking to the pan*If you want to use a whipped cream topping, I recommend using Dairyland or Gay Lea light real whipped cream, as it's 1 WW point on blue for 4 tablespoons!🌡️STORINGYou can make this cake ahead (up to 2 days) and store it in the fridge. I do not recommend making it ahead any more than that, as it will dry out. Add the garnishes just prior to serving. Leftover cake can be stored in the fridge for up to 3 days.💭What to do with Leftover Light Coconut milkYes, you'll have leftover coconut milk when you make this recipe, so why not make WW Friendly Vegan Coconut Lime Nice Cream? You can keep it in the freezer until you need your next sweet treat fix! And why not give my Healthy Pina Colada (WW friendly) a try? It also uses up leftover light coconut milk!*NOTE: The WW points calculation does not include the garnishMy Amazon Recommendations (affiliate links)