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Angel food cake is a beloved dessert known for its ethereal lightness and fluffy texture, making it a perfect choice for warm-weather gatherings and celebrations. This beloved cake, traditionally made with egg whites, sugar, and flour, has been a staple in many households for decades. But what if we take this classic recipe and give it a tropical twist? Enter the Tropical Bliss Pineapple Angel Food Cake—a delightful variation that incorporates the sweet and tangy flavors of pineapple and the subtle richness of coconut. This cake is not only visually stunning with its light, airy structure and tropical profile, but it also embodies the essence of summer in every bite.

Sweet and Light Pineapple Angel Food Cake

Discover the joy of summer baking with this refreshing Tropical Bliss Pineapple Angel Food Cake recipe. This delightful twist on a classic dessert features a light, airy texture complemented by sweet crushed pineapple and coconut flakes. Perfect for any occasion, this guilt-free treat is low in fat and sure to impress your guests. Serve it with whipped cream and fresh fruit for a stunning presentation. Enjoy a slice of tropical paradise with every bite!
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Ingredients
  

1 cup cake flour

1 ½ cups granulated sugar, divided

12 large egg whites (about 1 ½ cups), at room temperature

1 teaspoon cream of tartar

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup crushed pineapple, drained (reserve juice)

½ cup unsweetened coconut flakes (optional)

Fresh mint leaves, for garnish (optional)

Instructions
 

Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Ensure that you have an ungreased angel food cake pan ready, as the cake needs to cling to the sides while baking.

    Mix the Dry Ingredients: In a medium bowl, sift together the cake flour and ¾ cup of the granulated sugar. Set aside.

      Whip the Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt. Increase the speed to high and whip until stiff peaks form, about 3-5 minutes.

        Fold in Sweetness: Gradually add the remaining ¾ cup of granulated sugar while continue whipping. Incorporate the vanilla and almond extracts, blending until well combined and glossy.

          Combine Dry and Wet Ingredients: Gently fold the flour mixture into the whipped egg whites in three additions. Use a rubber spatula to carefully fold the mixture from the bottom to the top, ensuring that you retain as much air as possible.

            Add Pineapple and Coconut: Once the flour is just incorporated, carefully fold in the drained crushed pineapple and coconut flakes, if using. Ensure even distribution without deflating the batter.

              Transfer to the Pan: Pour the batter into the ungreased angel food cake pan. Smooth the top gently with a spatula.

                Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until the cake is lightly golden and springs back when pressed.

                  Cool the Cake: Once baked, invert the cake pan onto a wire rack and let it cool completely upside down. This helps the cake maintain its height and airy texture.

                    Remove from Pan: Once cool, run a butter knife around the edges of the pan to loosen the cake. Invert the cake onto a serving platter.

                      Serve and Garnish: Slice the cake and serve with a drizzle of reserved pineapple juice or with whipped cream if desired. Garnish with fresh mint leaves for a vibrant touch.

                        Prep Time, Total Time, Servings: 15 mins | 1 hr | 10-12 servings