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Pina Colada Torte

Contributed By: Sandra | See all of Sandra's recipes
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Active Time:  45 Minutes
Total Time:  4 Hours 45 Minutes
I found this in a Southern Living recipe pamphlet a couple of years ago at my sister’s in Michigan when we were having a family reunion there. It was hot summer time and I wanted to fix something fruity, light, and different. This went over really well
1 angel food cake mix
20 oz crushed pineapple, drained & divided
8 oz reduced-fat cream cheese, softened
1 1/8 cup confectioners’ sugar
1 tsp vanilla extract
1 tsp coconut extract
16 oz reduced-fat Cool Whip, thawed
½ cup sweetened, flaked coconut
2 to 4 Tbl toasted, sweetened, flaked coconut
Prepare cake according to package directions. Gently fold 1 cup pineapple into the batter. Spoon batter into 3 wax paper-lined 9” round pans. Bake at 350° for 20 to 25 minutes. Cool in pans on wire rack. (Cakes must be completely cold). Beat cream cheese, confectioner’s sugar, vanilla and coconut extracts at medium speed for 2 to 3 minutes or until smooth and fluffy. Fold in Cool Whip, ½ cup coconut, and remaining pineapple. Inver 1 cake layer on plate; remove wax paper and spread with 1/3 of cream cheese mixture. Repeat procedure with remaining cake layers and cream cheese mixture, ending with cream cheese mixture. Sprinkle toasted coconut evenly on top. Cover and chill 4 hours. Cut with a serrated knife. Refrigerate any leftovers.

Recipe note: To toast coconut, place in a heavy skillet over medium heat stirring constantly until golden brown.

Date Added: 10/06/2009
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