Pierre’s Coconut Pineapple Angel Food Layer Cake

Pierre’s Premium Coconut Pineapple Ice Cream combines delicious coconut pieces and juicy chunks of pineapple for a delightful tropical treat!

For a simple dessert idea, try this refreshing recipe with family and friends:


  • 1 1.5 Quart container of Pierre’s Premium Coconut Pineapple Ice Cream
  • 1 Angel Food Cake
  • 1 Tub Fluffy White Frosting
  • 1 Can Pineapple Tidbits
  • 1 Cup Shaved Coconut
  • Jellybeans
  • Colored Sugar Sprinkles

Remove ice cream from freezer and let it soften at room temperature for about 5-10 minutes. Do not thaw ice cream for too long or else it will crystallize when refrozen.

While ice cream is tempering, slice angel food cake into 3/4 inch wide slices, drain pineapple can, and cut jellybeans into halves.

Using individual plates, begin by spreading ice cream onto the top side of the bottom cake slice, layer with a second slice and top once more with ice cream. The third slice should be placed on the stack and frosted. Next, decorate with pineapple, jellybeans, shaved coconut, and assorted colored sugar sprinkles. Return to freezer for several minutes as you build other plates. When ready, remove from freezer and serve!

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