Coconut Angel Squares Food

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LEMON ANGEL CAKE BARS



Lemon Angel Cake Bars image

A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. -Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
3 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 135mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT ICE SQUARES



Coconut ice squares image

This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.

Provided by Lesley Waters

Categories     Buffet, Snack, Treat

Time 15m

Yield Approx 30 pieces

Number Of Ingredients 4

250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional

Steps:

  • Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
  • Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
  • Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

COCONUT ANGEL SQUARES



Coconut Angel Squares image

I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-15 servings.

Number Of Ingredients 7

1 prepared angel food cake (8 to 10 ounces), cut into 1/2-inch cubes
1-1/2 cups cold 2% milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined. , Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.

Nutrition Facts :

COCONUT ANGEL SQUARES



Coconut Angel Squares image

A dessert to die for and as easy as it gets! You will never have leftovers with this one. Recipe from Quick Cooking magazine.

Provided by Marie

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

1 8 inch angel food cake, cut into 1/2 inch cubes
1 1/2 cups cold milk
2 (3 ounce) packages instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 (8 ounce) carton Cool Whip
1/4 cup toasted coconut

Steps:

  • Place cake cubes in greased 13 x 9 baking dish.
  • In mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
  • Add ice cream and beat on low just until combined.
  • Spoon over cake cubes.
  • Spread with whipped topping, then sprinkle with coconut.
  • Cover and chill for at least 1 hour.

Nutrition Facts : Calories 377, Fat 13.9, SaturatedFat 10.5, Cholesterol 25.4, Sodium 459, Carbohydrate 58.7, Fiber 1.3, Sugar 38.9, Protein 6.2

LEMON COCONUT ANGEL FOOD CAKE



Lemon Coconut Angel Food Cake image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 slices

Number Of Ingredients 4

1 store bought prepared angel food cake
1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle
1 lemon, zested
1 cup shredded coconut

Steps:

  • Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.

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