Have dessert in the tropics with one of these delicious recipes. The Hawaiian fruit cake is to make a simple pie and dinner for inclusion in the church office pitch-ins, picnics, etc. And 'perfect ideal for family gatherings. Fast, easy, tasty - which is a combination that is hard to beat. The Tropical Angel Food Cake Dessert Angel Food Cake is a bakery uses together in a simple and fast. It must be every day or at night in the fridge so it's a perfect make-aheadDessert!
HAWAIIAN FRUIT CAKE
2 cups flour
2 cups granulated sugar
2 teaspoons baking powder
1 / 2 teaspoon salt
2 eggs, well beaten
1 can (20 ounces) crushed pineapple in juice
2 tablespoons soft butter
1 cup chopped macadamia nuts (or other) nuts
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan with cooking and set aside.
In a bowl, combine flour, sugar, baking powder and salt, add butter and mix well. MixPineapple and eggs together and add the flour with the chopped nuts. Pour into prepared pan and bake at 350 degrees for 45 minutes.
Finish:
1 package (8 ounces) cream cheese
1 / 4 libra soft butter at room temperature
1 teaspoon vanilla
1 / 4 teaspoon lemon extract
2 cups powdered sugar
In a large bowl, combine the cream cheese, butter, vanilla and lemon extract. Little by little icing sugar. Spread the icing on the cake while the cakestill hot.
TROPICAL DESSERT Angel Food Cake
1 (10 oz) Angel Food Cake
1 container (12 ounces) mounted frozen topping, thawed
1 can flaked coconut, toasted
1 jar (6 or 7-ounce) drained cherries and chopped
1 can (15 ounces) can crushed pineapple
Break the Angel food cake into bite-size pieces. Place half the cake pieces in bottom of a baking pan 13 x 9 inches. Top with half of undrained crushed pineapple and a half of chopped cherries.Half of the whipped topping over the fruit, top with half the toasted coconut. Repeat the layers as before, ending with the coating and coconut. Cover and refrigerate overnight.
Have fun!
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