Tropical Angel Food Cake
Author: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
 
Light and airy angel food cake with a pineapple curd, peaches and pineapple frosting with a cream cheese frosting.
Ingredients
  • 1 angel food cake - baked
  • 1 20 oz. can pineapple chunks
  • 2 - 3 peaches - peel removed and sliced
  • 1 1/2 cups toasted coconut
  • 1 recipe cream cheese frosting
  • Pineapple Curd
  • 1 cup pineapple juice from the chunks
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons butter
Instructions
  1. Make angel food cake according to package directions.
  2. Make the pineapple curd. Measure 1 cup pineapple juice and put in a small pan. Add sugar and eggs. Whisk really well and cook over medium heat, whisking continuously until mixture coats the back of a spoon. Remove from heat and whisk in butter. Refrigerate for at least a hour.
  3. Toast the coconut in a 350 degree oven for about 5 minutes. Watch carefully it can burn fast!
  4. Make the cream cheese frosting. Recipe link in post.
  5. Cut the cake into 3 layers. Put a layer of pineapple curd on the cake. Add a thin layer of frosting. Top with the sliced peaches. Top with second layer of cake. Put a layer of pineapple curd on the cake. Add a thin layer of frosting. Cut the pineapple chunks in half and put on top of the frosting. Add the top layer of cake.
  6. Put a really thin coat of frosting over the top and sides of cake, It doesn't matter if the cake shows thru. Refrigerate cake for 20 minutes.
  7. Frost sides of cake and apply coconut. When that is done frost the top of the cake. Sprinkle with more coconut. Refrigerate cake until serving time.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/08/30/labor-day-entertaining-with-tropical-angel-food-cake/