Pineapple & Coconut Napoleons

January/February 2014

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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.

Pineapple & Coconut Napoleons

Makes: 4 servings, 1 Napoleon each

Serving Size: 1 Napoleon

Active Time:

Total Time:


  • 8 fresh pineapple rings (about 1/4 inch thick), divided
  • 1 teaspoon light brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup nonfat vanilla Greek yogurt
  • 1/4 teaspoon vanilla extract
  • 8 1/2-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.

Tips & Notes

  • 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.


Per serving: 272 calories; 12 g fat (8 g sat, 3 g mono); 41 mg cholesterol; 36 g carbohydrates; 11 g added sugars; 22 g total sugars; 6 g protein; 2 g fiber; 207 mg sodium; 215 mg potassium.

Nutrition Bonus: Vitamin C (68% daily value)

Carbohydrate Servings: 2 1/2

Exchanges: 1 fruit, 1 1/2 other carbohydrate, 2 1/2 fat

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Recipe Categories

Type of Dish
Desserts, fruit
Health & Diet Considerations
Low cholesterol
Low sodium
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Vegetarian, other
Preparation/ Technique
January/February 2014
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