Angel Food Coconut Cream Cake
  • 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
  1. Split cake horizontally to make 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.)
  2. Place bottom layer on serving plate; spread with 1/3 cup of the pie filling.
  3. 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.