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Friday, June 18, 2010

Coconut Cream Cake

Coconut Cream Cake

1/2 pint (1 cup) heavy cream
3 Tbsp confectioners’ sugar
1/2 tsp coconut extract
1 store-bought 8-in. angel food cake
1 1/4 cups 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. 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.

Note: my grandmother used to make a cake like this a lot when I was a little girl. This recipe comes from Womans Day

1 comment:


    It has been a long time without visiting..
    Happy Saturday!


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