Ingredients
- 1 box of angel food cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) coconut cream
- 1 cup shredded coconut (preferably sweetened)
- 1/2 cup of heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup unsweetened shredded coconut (for topping)
- A pinch of salt
Instructions
- Prepare the Cake: Follow the instructions on the angel food cake mix box to bake the cake. Let it cool completely.
- Make Coconut Cream Layer: In a medium bowl, mix together the sweetened condensed milk, coconut cream, and vanilla extract. Stir in 1 cup of shredded coconut and a pinch of salt. Set this mixture aside.
- Whip Cream: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form (about 3-5 minutes).
- Assemble the Cake: Cut the cooled angel food cake into small cubes. Layer the cake cubes in the bottom of a baking dish or a large bowl. Pour the coconut cream mixture over the cake cubes, making sure all the cake is soaked.
- Add the Whipped Cream: Spread the whipped cream evenly on top of the coconut cream mixture. Top with the unsweetened shredded coconut for extra texture.
- Freeze: Cover and freeze the cake for at least 4-6 hours, or overnight, until fully frozen.
- Serve: Slice and serve directly from the freezer. Enjoy your refreshing and coconutty dessert!
Would you like any adjustments to the recipe or some additional flavor variations? 😊