More Great Recipes: Cake | Dessert

Angel Food Coconut Cream Cake


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Member since 2006

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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

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