grilled cake and pineapple, with toasted coconut
  • 4 oz cream cheese (room temperature)
  • 3 oz marshmallow fluff
  • 1 Angel Food Cake
  • 1 package pineapple spears
  • 1 cup toasted coconut
  • Maraschino Cherries
  1. Mix room temperature cream cheese with marshmallow fluff until smooth and creamy. Place this into piping bag.
  2. Toast coconut in pan on medium-low heat until golden.
  3. Slice Angel Food Cake into 1½ inch-2 inch slices.
  4. Preheat grill to 350 degrees.
  5. Place pineapple on grill for 10 minutes turning so all sides get heated evenly.
  6. Place Angel Food Pieces on Grill the last 4 minutes while you are grilling the pineapple, turning each minute to toast each side. They will then all be done about the same time.
  7. Place the cake on the serving plate with a drizzle of the sauce then add the pineapple and another drizzle of sauce, top with toasted coconut and a cherry.
Recipe by Created by Diane at