Betty Crocker offers several recipes for desserts that use angel food cake. Two of the most highly rated of these recipes are the key lime coconut angel food cake and the two-ingredient pineapple angel food cake.
To make the key lime cake, you need either one box of angel food cake mix or a prepared cake. If using a mix, make the cake according to the directions on the box and let it cool completely. Cut the cake into three horizontal layers, placing the bottom layer on a serving plate.
In a large bowl beat a 14-ounce can of condensed milk, 1/3 cup of key lime juice and 1 teaspoon of grated lime peel until smooth and thickened. Fold 12 ounces of thawed frozen whipped topping into the mixture. Spread 1 cup of the mixture on top of the first cake layer, then place the second layer on top. Repeat. Top with the final cake layer, and frost the entire cake with the remaining lime mixture. Sprinkle 1 cup of flaked coconut on the cake.
To make the pineapple cake, preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch tube pan with cooking spray. Combine one box of dry angel food cake mix with a 20-ounce can of crushed pineapple in juice in a large mixing bowl. Stir until combined, and pour into the tube pan. Bake for about 40 to 45 minutes or until golden brown. Allow the cake to cool upside down for approximately an hour.