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    Angel Food Coconut Cream Cake


    Source of Recipe


    Unknown

    List of 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

    Recipe



    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.
    Store in refrigerator.

 

 

 

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