Pina Colada Heaven in a Muffin

This may be the easiest dessert I ever made.  It does use a store bought mix so it's not entirely homemade but it's pretty awesome - and healthy!  I have seen variations of this recipe on other sites but decided to take it a step further. 

My Ingredients:
1 20 oz can of pineapple
1 angel cake mix
3/4 cup of coconut, about 1/4 cup saved for toasting
Roughly chopped roasted almonds, about 1/4 cup.  I used cocoa roasted but whatever your preference
Whipped cream for topping

So, you mix the pineapple, untoasted coconut and the cake mix together.  Put in muffin tins, either well greased or in cups, or even in a 9 X 13 pan if you'd prefer a cake version.  Bake at 350 for about 15 minutes for muffins, probably about 20 tops for the cake version. 

While the cakes are cooking, toast the remaining coconut and put aside to top the muffins with later.

It's that simple!  Let the cakes cool, top with whipped topping, toasted coconut and almonds. 

The best part of this is it is so versatile.  My hubby doesn't like coconut so I left it out of half of ours and made his with just pineapple, as many of the other blogs have mentioned doing.  I loved the texture of the chewy coconut, tangy pineapple, the crunch of the almond and the airy feel of the angel food cake.  It was just Pina Colada Heaven in a Muffin!