From: Woman's Day
Rich coconut flakes and angel food cake are a match made in foodie heaven.
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- Yields: 12
- Cal/Serv: 205
- Prep Time: 0:10
Ingredients
1/2 pt.
heavy cream
3 tbsp.
confectioners’ sugar
1/2 tsp.
coconut extract
1
store-bought 8-in. angel food cake
1 1/4 c.
unsweetened flake coconut
Put heavy cream, confectioners' sugar and extract in a
medium bowl. Beat with electric mixer until soft peaks form when beaters
are lifted.
[post_ads_2]Directions
- Invert cake onto serving plate. Using a small offset spatula, spread whipped cream all over cake.
- Gently pat coconut onto whipped cream. Serve immediately or cover and refrigerate up to 1 day.
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