INGREDIENTS:
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

DIRECTIONS:
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.

Labels: Cake and Muffins

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A page delicated to Food Lover. Here is a collection of recipes that I have recieved from email. These are shared by friends from groups that I joined. Haha. Sound Yummy. Therefore I post it up here to share with those hungry guys out there. :) Do give it a try and let me know how it taste. Yummy! Yummy!


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