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Pineapple & Coconut Napoleons
EatingWell Test Kitchen
“Prepare this beautiful stacked cream and pineapple napoleons recipe when you want a special dessert without a lot of effort. We use store-bought angel food cake to keep this pineapple dessert brilliantly simple and fast.
8 fresh pineapple rings (about ¼ inch thick), divided
2Place 4 pineapple rings on a small baking sheet and sprinkle with brown sugar. Broil 3 to 4 inches from the heat source just until the sugar is melted, about 2 minutes.
3Whip cream with an electric mixer until stiff. Gently fold in yogurt and vanilla.
4Divide the remaining pineapple rings among 4 plates. Top each ring with 2 tablespoons of the cream, 2 slices of cake, side by side, and another 2 tablespoons cream. Top each stack with a ring of sugared pineapple, sprinkle with coconut and serve.
Tip: Flakes of coconut adorn this easy dessert. To make it super-flavorful, toast coconut in a small skillet over medium-low heat, stirring, until fragrant.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.