Pineapple-Coconut Angel Food Cake

• 1 package (16 ounces) angel food cake mix
• 2 cans (8 ounces each) crushed pineapple, undrained
• 1 teaspoon coconut extract
• 1 package (8 ounces) reduced-fat cream cheese
• 2 tablespoons confectioners' sugar
• 1 teaspoon pineapple or orange extract
• 1-1/2 cups reduced-fat whipped topping
• 1/4 cup sweetened shredded coconut, toasted

1. In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u0b0 for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
3. Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.

angel food cake mix, pineapple, coconut, cream cheese, sugar, pineapple, topping, coconut

Taken from www.tasteofhome.com/recipes/pineapple-coconut-angel-food-cake/ (may not work)