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Yield: 12 servings.
1 purchased round angel food cake (8 or 9 inches in diameter)
1 (21-ounce) can coconut pie filling
1 (8-ounce) container frozen whipped topping -- thawed
2 tablespoons coconut -- lightly toasted
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.
Per Serving: 241 Calories; 5g Fat (20.0% calories from fat); 5g Protein; 43g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 339mg Sodium. ++++ Exchanges: 1 Fat; 3 Other Carbohydrates
1 purchased round angel food cake (8 or 9 inches in diameter)
1 (21-ounce) can coconut pie filling
1 (8-ounce) container frozen whipped topping -- thawed
2 tablespoons coconut -- lightly toasted
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.
Per Serving: 241 Calories; 5g Fat (20.0% calories from fat); 5g Protein; 43g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 339mg Sodium. ++++ Exchanges: 1 Fat; 3 Other Carbohydrates
