Recipe Image

Pineapple & Coconut Napoleons

  • 20 m
  • 20 m
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
    • 1 teaspoon light brown sugar
    • ½ cup heavy cream
    • ½ cup nonfat vanilla Greek yogurt
    • ¼ teaspoon vanilla extract
    • 8½-inch-thick slices prepared angel food cake (about 5 ounces)
    • 4 teaspoons toasted unsweetened coconut (see Tip)


  • 1 Preheat broiler to high.
  • 2 Place 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.
  • 3 Whip cream with an electric mixer until stiff. Gently fold in yogurt and vanilla.
  • 4 Divide 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.
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