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A fun way to eat a classic dessert!
For the cake:
Preheat oven to 350ºF. Make angel food cake according to package instructions, mixing with the water. (Side note: you can make about 8 to 9 individual angel food cakes from the cake mix. I just made 2 for the recipe and counter space!) Fill each individual silicone pan ¾ with the batter. Bake for about 15 minutes or until golden brown. When baked, flip the mold upside down on top of glass to make sure they will properly slide. Cool completely before removing.
For the icing:
Cream butter with 1 cup of sugar. Stir in vanilla, coconut extract, and salt. Frosting will be thick. Add 2 tablespoons cream. Stir well. Add the remaining cream, stir well. Frosting will be runny. Now stir in the remaining cup of powdered sugar. Stir or mix well. If icing is too thick, add more cream. Keep adding cream and sugar to desired spreadable frosting consistency.
Pipe about 1 1/2 tablespoons of the icing onto each cake. Spread lightly with a knife or your finger. Top with toasted coconut. Enjoy!
Adapted from Sandra Lee, via Food Network.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!