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ANGEL FOOD COCONUT CREAM CAKE

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Angel Food Coconut Cream Cake

 


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CATEGORIES

Cake  Dessert 

INGREDIENTS

  • 1 (8- or 9-inch) purchased round angel food cake
  • 1 (21 ounce) can coconut pie filling
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 tablespoons coconut, lightly toasted
  • Garnish:
  • Fresh sliced fruit of your choice

DIRECTIONS

Split cake horizontally to make 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.)


Place bottom layer on serving plate; spread with 1/3 cup of the pie filling.


Repeat with 2 more layers. Replace top cake layer. Frost top and sides of cake with whipped topping. Sprinkle top with coconut. Garnish on top as desired. Store in refrigerator.

RECIPE REVIEWS

montereygal
Aug/22/2007 07:08 pm montereygal
Where do you find coconut pie filling? I've never seen it before.

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