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There’s something undeniably enchanting about angel food cake. With its delicate, fluffy structure and melt-in-your-mouth texture, it stands out as a favorite dessert for many. Traditionally enjoyed plain or with a hint of fruit, angel food cake has evolved to embrace a variety of flavors that make it suitable for any occasion. One such delightful variation is the Pineapple Paradise Angel Food Cake, a tropical twist that combines the lightness of classic angel food cake with the sweet, tangy essence of pineapple. This cake is not only a feast for the taste buds but also a stunning centerpiece for gatherings, barbecues, or simply to enjoy on a warm afternoon.

Sweet and Light Pineapple Angel Food Cake

Experience a slice of tropical bliss with Pineapple Paradise Angel Food Cake! This light and fluffy dessert combines the airy texture of classic angel food cake with sweet, tangy pineapple and a hint of coconut for a refreshing flavor. Perfect for summer gatherings or as a light indulgence after dinner, this stunning cake is sure to impress your guests. Follow our step-by-step recipe to create this delightful tropical treat that will brighten any occasion!
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Ingredients
  

1 cup cake flour

1 ½ cups granulated sugar, divided

12 large egg whites (at room temperature)

1 teaspoon cream of tartar

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup crushed pineapple, drained (reserve juice)

½ cup shredded coconut (unsweetened)

Zest of 1 lime (optional, for added zest)

Powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan, as the cake needs to cling to the sides to achieve its height.

    Combine Dry Ingredients: In a medium bowl, whisk together the cake flour and 1 cup of granulated sugar until well combined. Set aside.

      Beat Egg Whites: In a large mixing bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar, vanilla extract, and salt. Continue beating until soft peaks form.

        Incorporate Sugar Gradually: Gradually add the remaining ½ cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat on high speed until stiff peaks form and the mixture is glossy.

          Fold in the Flour Mixture: Sift the flour and sugar mixture over the beaten egg whites in three additions. Gently fold in the flour mixture using a spatula, taking care not to deflate the egg whites.

            Add Pineapple and Coconut: Once the flour is incorporated, gently fold in the crushed pineapple, shredded coconut, and lime zest (if using) until evenly distributed.

              Transfer to Pan: Carefully pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula and run a knife through the batter to remove any air bubbles.

                Bake: Bake in the preheated oven for 35 to 40 minutes or until the cake is golden and springs back when lightly pressed.

                  Cool the Cake: Once baked, remove from the oven and immediately invert the pan onto a wire rack. Let it cool completely upside down to maintain its height and structure.

                    Release the Cake: After cooling, run a knife around the edges and gently remove the cake from the pan. Transfer it to a serving platter.

                      Serve: Dust with powdered sugar before slicing. Serve plain or with a dollop of whipped cream and fresh pineapple slices for an extra tropical touch.

                        Prep Time, Total Time, Servings: 20 mins | 1 hour 15 mins | 10 servings