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