Pineapple Mandarin Orange Coconut Cake
This is a very "forgiving" recipe -- you don't need to be
exact with the fruit!

1 - One Step White Angel Food Cake Mix (I used Robin Hood - calories for 1/12 of the cake was 116)

1 - 14 oz can of crushed pineapple with juice

2/3 of a 10 oz can of mandarin orange segments - drained
(break up the oranges either by chopping them up with a knife or by whizzing them for a second in a blender or food processor)

The goal is to have approximately 20 oz of fruit ... but as I said above, the recipe is very forgiving ... it won't matter if you're a bit above or a bit below ... gotta love recipes like that!

1 or 1 1/2 tsp of coconut extract - depends on how "coconutty" you want the cake to be!

Put the cake mix into a bowl and add the fruit. Stir until well blended. Put it into a 9 x 13 ungreased pan and bake for 35 minutes or so at whatever temperature the cake mix box tells you to. Test by sticking a toothpick into the middle, if it comes out clean, it's done.

Slice into 12 slices -- these are VERY generous slices and work out to be approximately 2.3 points per slice. You could easily cut them smaller and work it down to 2 points.

We had a fancy dinner party ... I put one piece of cake in the middle of a dessert plate, added a dollop of cool whip on top. I mixed pineapple tidbits with a tiny bit of dark rum for flavouring and added a spoonful to the side of the cake with two pieces of mandarin oranges on top of it (from the rest of the can I didn't use in the recipe). Then I added a sprinkling of long thread toasted coconut over the top of the whole thing. It looked decadent and it tasted decadent. People RAVED about it, and I figure maybe 3 - 3.5 points for the whole thing.

Variations:
This same sort of recipe can be made with adding only the pineapple (20 oz can with juice), it can be baked as a cake, or made into cupcakes, or made in a jelly roll pan and then spread with coolwhip and rolled up as a jelly roll. I've never tried the jelly roll version, but be creative and let me know how it works!

You can also make a chocolate cherry cake by taking one white angel food cake mix, 1/4 cup cocoa, and 1 can of reduced sugar cherry pie filling. Mix it all together, bake as above. Top with cool whip, a dusting of cocoa over the top and a cherry!