Glazed Pineapple Coconut Torte
From twill10 14 years ago
- 45 min. to make
- Serves 8
a great dessert easy and fast
Ingredients
- Glazed Pineapple Coconut Torte shopping list
- 1 package(s) (6.8-ounce) sponge cake layer shopping list
- 2 tablespoon(s) (up to 4) orange juice shopping list
- 3 tablespoon(s) apricot spreadable fruit, see step 1 shopping list
- 1 prepared (peeled, cored) pineapple shopping list
- 3 tablespoon(s) apricot spreadable fruit, see step 2 shopping list
- 1/2 cup(s) sweetened flaked coconut shopping list
- -------------------------------------------------------------------------------- shopping list
How to make it
- Directions
- Place one sponge cake layer on ungreased large cookie sheet; brush first with 2 to 4 tablespoons orange juice (depending on moistness of cake), then with 3 tablespoons apricot spreadable fruit.
- Cut pineapple (about 1 1/4 pounds) into 1/4-inch rings; you should have about 15. Note: Fifteen juice-packed canned pineapple rings (about one and one-half 20-ounce cans) may be substituted for prepared fresh pineapple.
- Arrange rings in one layer on prepared cake; brush with another 3 tablespoons apricot spreadable fruit. Arrange strips of foil around cake edges to prevent burning; broil, about 6 inches from heat source, 2 to 3 minutes until edges of pineapple rings begin to brown.
- Remove cake from broiler, leaving broiler on; sprinkle coconut over pineapple. Return cake to broiler; broil 1 to 2 minutes longer until coconut is lightly browned.
- Remove cake from broiler; using large spatula, slide from cookie sheet onto serving platter. If desired, lightly sprinkle cake with confectioners' sugar; serve warm.
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