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| Pineapple Coconut Shortcake |
2 cups pineapple chunks and juice
1/4 tsp. coconut extract
1/3 cup shredded coconut
1/2 cup cream cheese, softened
1/3 cup powdered sugar
1 block angel food cake
In a blender place the pineapple& juice, coconut extract, and the coconut. Blend for 1 minute, or just until the
pineapple is somewhat pureed. Transfer the pineapple to a saucepan and cook on medium low for about 5 minutes.
Slice the angel food cake in two places, trying to make 3 even slices. Set these aside.
In a bowl place the cream cheese, and powdered sugar. Mix this with an electric mixer until it is creamed together. Spread the cream cheese icing over each slice. Leave some left to spread on top.
When the pineapple mixture is finnished, pour it over each layer of cake, placing the next one on and keep repeating. When you get to the last slice of cake, spread the remaining cream cheese on top and finnish by pouring the remaining pineapple mixture over top.
Serves 6
This cake can be served warm or cold. I discovered that I liked it better cold the next day.