Pineapple Coconut Napoleons

Servings 4


  • 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 McCormick┬« Pure Vanilla Extract
  • 8 half-inch-thick slices prepared angel food cake about 5 ounces
  • 4 teaspoons toasted unsweetened coconut


  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.