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Light & Fluffy Coconut Angel Cloud Cake

A light, airy angel food cake with tropical pineapple and coconut flavors, topped with fluffy whipped topping and shredded coconut—perfect for a quick, delightful dessert or a thoughtful gift.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 box angel food cake mix dry mix
  • 1 can crushed pineapple undrained
  • 1 container whipped topping
  • 50 g shredded coconut sprinkled on top, can be toasted

Equipment

  • Bundt pan
  • Large bowl
  • Oven

Method
 

  1. Step 1: Preheat your oven according to the angel food cake mix box instructions, usually around 350°F (175°C).
  2. Step 2: In a large bowl, combine the dry angel food cake mix with the undrained crushed pineapple. Stir gently until smooth and well combined.
  3. Step 3: Prepare your Bundt pan by ensuring it is clean and dry. Do not grease the pan.
  4. Step 4: Pour the batter evenly into the Bundt pan. Bake according to the mix instructions, about 35 to 40 minutes, until lightly golden and springy to the touch.
  5. Step 5: Cool the cake completely in the pan upside down to maintain height and fluffiness.
  6. Step 6: Once cooled, remove the cake from the pan and place it on a serving plate. Spread the whipped topping evenly over the top and sides.
  7. Step 7: Sprinkle shredded coconut over the whipped topping. Optionally, toast the coconut lightly in a dry skillet before sprinkling for added flavor.

Notes

Use good-quality crushed pineapple in juice, not syrup, to avoid excess sweetness. Fresh pineapple can be used with added juice or water for moisture. For a dairy-free topping, substitute whipped topping with whipped coconut cream. Toast shredded coconut for extra flavor and texture. Store leftovers in the fridge up to 2 days; avoid freezing due to moisture and whipped topping.