Pineapple Coconut Mini Angel Food Cakes Recipe

Preheat oven to 350 degrees F.

Spray the insides of two 6-cup giant muffin silicone pans with butter flavored cooking spray. (I know the directions on the angel food cake mix box say not to grease the pan. Ignore that instruction for this recipe.)

Put the dry cake mix into a medium sized mixing bowl along with the pineapple with its juice, coconut and extract. Stir until all the ingredients are well blended.

Divide the mixture equally among the 12 muffin cups. (Reminder: Put the silicone bake ware on a cookie sheet or baking tray before you put it into the oven.)

Bake for 15 minutes or until a toothpick inserted in the center of one of the mini cakes comes out with just a few moist crumbs clinging to it.

Remove the pans from the oven and wait until they are completely cool before removing the mini cakes from the baking pans.

Top each serving with 2 tablespoons of the whipped topping and garnish with a small sprig of mint.

Victoria's Notes: One mini cake with 2 tablespoons of fat free whipped topping has 205 calories, 38 carbohydrates and 1.6 grams of fat.

*You can sprinkle a teaspoon of toasted coconut, macadamia nuts or a few pieces of finely diced mango (or better yet, a combination of all of these) on top of the whipped topping for a special touch.

To toast coconut, cover a baking tray with non-stick foil and spread the coconut evenly over it. Bake at 350 degrees for 5-7 minutes or until the coconut turns a light golden brown. Stir the coconut every few minutes and watch it carefully to prevent burning. Cool completely before using.

*Substitute rum extract for the coconut extract and you'll have Pina Colada mini cakes.