Grilled Angel Food Cake with Pineapple, Coconut, and Caramel

• Vegetarian

• Produce

  • 4 Pineapple, slices

• Condiments

  • 1 Caramel sauce

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/3 cup Coconut flakes, sweetened toasted

• Bread & Baked Goods

  • 4 Of angel food cake, wedges half

Found on mysequinedlife.com

Description

Ingredients

• 1/3 cup sweetened coconut flakes, toasted
• Oil, for grill grates
• 4 wedges of angel food cake, about half of a store-bought bundt
• 4 pineapple slices
• Caramel sauce for drizzling, your favorite

Directions

• Preheat oven to 350°F and line a rimmed baking sheet with foil or parchment paper. Place coconut flakes in a single layer on the sheet. Toast for 5-10 minutes, or until the coconut flakes are golden-brown and just becoming fragrant. Remove from the oven and let cool completely.
• Heat a clean grill to medium heat and brush your preferred cooking oil on grates. Place angel food cake wedges and pineapple slices on grill.
• Grill angel food cake wedges for about 2 minutes, or until grill marks appear on the bottom side. Flip and repeat on the other side, then remove to a plate.
• Repeat the same grilling process for the pineapple slices, however it make take an extra few minutes per side.
• Place one angel food cake wedge on a plate, and top with one pineapple slice. Drizzle with caramel sauce and sprinkle toasted coconut flakes over top. Serve while warm.