Island Angel Sweetness

I had a bit better of a session this morning at yoga. I was relieved that is was one of the easier instructors. I realized that there is a world of difference in their styles and it`s a bit of a crap shoot on who you get. They do not ever schedule instructors in so who you get is who you get.

I don`t know if they are reading this blog or what but they are now hiding the temperature gage. I no longer have the guilty pleasure of agonizing as the digital thermometer climbs higher and higher. I suppose this is good because I now focus more on my practice. Still. It`s boiling and that`s all I need to know. I can still imagine what madness is behind that square yellow stickynote. Hotness. Mad hotness.

I came home and got the bright idea that it would be good to invite my parents over for lunch. I hadn`t seen them for a while and I had some delicious stuffed mushroom caps with their name on it. Oh yeah…pawn off the `shrooms on the `rents. You know it! I decided to go all out and bake a cake as well.

I got my domestic on and invented my own little creation of moist delicate sweetness. It wasn`t all that hard to be honest but DAMN it tasted good. I have never seen anything like it so I am claiming it as my own. There is a bit of a cheat but its an Angel Food Cake for crying out loud. No one makes these from scratch anymore. Its such a waste to have a whole twelve egg yolks sitting around doing a whole lotta nuthin after putting the whites in the cake. So. Here it is…if you dare.

Carmella`s Tropical Angel Food Cake

1 Angel Food Cake Mix (the 1-step kind)
1 can of crushed pineapple (398 ml)
1/4 cup of flaked almonds
1/3 cup of sweetened coconut

Pre-heat oven to 350 or whatever it says on the box of mix.

First, put your almonds on a cookie sheet and toast them until they are golden (don`t burn them!). Stir them around so they are all evenly toasted. Let cool.

Next, toast the coconut and be super careful to not walk away from the stove. These little strands burn quickly and there is really only seconds between the stage of golden browness and black burntness. We are going for the toasted look. Let cool.

Finally, prepare the mix as directed on the box but substitute the water with the can of crushed pineapple. Use the juice and all and mix it all but with the hand blender according to the box directions. When it is all light and fluffy, fold in the toasted nuts and coconut. Pour it all into a tube pan and bake for the time directed on box (should be 40 mins or so).

Make sure to turn it upside down when it comes out of the oven so it can cool without falling or collapsing. It is a heavier version so it can settle if you skip this step…I think. It didn`t happen to me but it seems it would.

Enjoy! Let me know what you think too. The best part is that its mostly good for you. It sure doesn`t taste low fat that is for sure but it is! Yummytime!

Grateful for modifications.

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