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Cake, Spring Flower Recipe

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This recipe for Cake, Spring Flower, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Tuesday, February 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup prepared flake coconut
2 drops food coloring, any color
10 oz prepared round angel food cake*
1 cup thawed Cool Whip
3 cups halved strawberries
3 tablespoons sugar or to taste **

Directions:
Directions:
Toss the coconut with the food coloring until evenly tinted; set aside.
Place the cake on a large serving plate.
Frost the top & the side with the Cool Whip; sprinkle with the coconut.
Cut the cake into 8 slices, leaving all the slices in place.
Carefully pull out the cake slices about 1 inch to separate them slightly so that they resemble the petals of an open flower.
Spoon the strawberries into the center of the "flower."
Store leftover cake in the refrigerator.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 10 min Total: 10 min
Personal Notes:
Personal Notes:
* A store-bought angel food cake is fine.

** Taste the strawberries; sprinkle them with the amount of sugar to your taste.

 

 

 

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