Servings:
Serves 12 Servings
Ingredients
- 1/2 pint (1 cup) heavy cream
- 3 tablespoon confectioners
- 1/2 teaspoon coconut extract
- 1 teaspoon store-bought 8-in. angel food cake
- 2 3/4 cup unsweetened flake coconut
Preparation
Baking Directions:
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.
Per serving: 205 calories; 13 grams fat (9 grams saturated fat)
