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    Angel Food Coconut Cream Cake


    Source of Recipe


    Aunt Saunny

    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

    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.

    Makes 12 servings.
 

 

 

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