Angel Food Coconut Cream Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews


Where do you find coconut pie filling? I've never seen it before.


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