Recipe

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• 1 (14 1/2 oz) package angel food cake mix
• 1 (8 oz) can unsweetened crushed canned pineapple
• 1 (3 1/2 oz) box instant vanilla pudding
• 8 oz frozen fat-free whipped topping, thawed
• 1/2 cup toasted coconut

• 1 Heat oven to 350°F Spray a 13x9-inch baking dish with cooking spray.
• 2 In large bowl, stir together cake mix, pudding and pineapple. Pour into prepared baking dish.
• 3 Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
• 4 Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.