1 (16 oz.) pkg. angel food cake mix
2 (8 oz.) cans crushed pineapple (undrained)
1 tsp. coconut extract
1 (8 oz.) pkg. reduced-fat cream cheese
2 tbsp. confectioners sugar
1 tsp. pineapple or orange extract
1 1/2 c. reduced-fat whipped topping
1/4 c. flaked coconut, toasted

In a mixing bowl, combine the dry cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 1 minute. Pour into an ungreased 10-inch tube pan.

Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Carefully run a knife around sides of pan. Remove cake to a serving plate.

For topping, in a mixing bowl, beat cream cheese, sugar and pineapple extract until smooth. Fold in whipped topping. Spread over top and sides of cake. Sprinkle with coconut.

Yield: 16 servings.