Pina Colada Cake

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Only four ingredients are needed to make a fabulous tropical dessert. From Prevention Healthy Cooking. 16 servings

1 – package (14 1/2 oz) angel food cake mix
1 – can (8 oz) unsweetened crushed pineapple
8oz – fat-free frozen whipped topping, thawed
1/2 – cup (2 oz) toasted coconut

1. Heat oven to 350°F. Spray a 13×9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix 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.

Nutrition Information:
1 Serving (1 Serving)Calories 140(Calories from Fat 10),Total Fat 1g(Saturated Fat 1g,Trans Fat 0g),Cholesterol 0mg;Sodium 230mg;Total Carbohydrate 30g(Dietary Fiber 0g,Sugars 21g),Protein 2g;Percent Daily Value*:Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

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