COCONUT ANGEL SQUARES
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
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 :
CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT ANGEL FOOD CAKE
This decadent Angel Food Coconut Cake is the perfect complement to any celebration!
Provided by Amanda Rettke
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F, with rack in the lower third of oven.
- Sift together flour and 3/4 cup sugar.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
- Increase speed to medium, and beat until soft peaks form, about 3 minutes.
- With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
- Remove bowl from mixer.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.
- Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour the heavy cream into a chilled stand mixer bowl (to chill a bowl fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
- Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.
- Gently frost the cooled angel food cake and sprinkle with unsweetened coconut flakes. (Or sweetened if you prefer!)
KEY LIME COCONUT ANGEL CAKE
Who can resist this heavenly dessert when it's so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g
MOIST COCONUT PUDDING CAKE
AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Mix cake mix, water, vegetable oil and eggs.
- Pour into a greased and floured 9 x 13 baking pan.
- In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
- Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
- TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
- Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9
ORANGE, COCONUT ANGEL FOOD CAKE
I love Angel Food Cake, and this one is delicious.. I have many cake recipes, but this one is one of my all time favorites. Many, many times this cake has been tested and approved. To make a lighter version, use fat free milk, sugar free pudding, light cool whip..I have done this before, and is still delicious. ...
Provided by Cassie *
Categories Puddings
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degree F.
- 2. In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan.
- 3. Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan.
- 4. In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange peel and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping.
- 5. Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator. Enjoy!
CHOCOLATE PUDDING CAKE I
This is a very quick and simple no bake dessert cake. I've been making it for years without a written recipe. I have also tried it with different flavors such as Coconut/Pineapple. This recipe lends itself well to experimentation. Note: If desired, chopped nuts may be added to the pudding before spreading over cake, or may be sprinkled over the top of the pudding before adding the whipped topping layer.
Provided by LMDINCO
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Yield 24
Number Of Ingredients 4
Steps:
- Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
- Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
- Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
- Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
- Chill until ready to serve, at least one hour.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.4 g, Cholesterol 0.4 mg, Fat 3.1 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 207 mg, Sugar 7.8 g
CHERRY VANILLA HEAVEN DESSERT
This simple dessert comes together so quickly and is always a crowd-pleaser!
Provided by Amanda Rettke-iambaker.net
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)
Nutrition Facts : ServingSize 24 g, Calories 143 kcal
ORANGE-COCONUT ANGEL FOOD CAKE
Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. -Betty Kinser, Elizabethton, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE ANGEL FOOD CAKE
Give your dish some tropical appeal with Pineapple Angel Food Cake. This Pineapple Angel Food Cake mixes toasted coconut into pineapple-dotted frosting.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix dry pudding mix and pineapple in medium bowl. Gently stir in half the COOL WHIP.
- Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1 cup pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Stir lime zest into remaining COOL WHIP; frost top and side with cake.
- Refrigerate at least 1 hour. Sprinkle with toasted coconut just before serving.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ANGEL FOOD PUDDING
This recipe is simple, non-fat, and fantastic. Some folks really enjoyed it heated up a bit, but both taste great.
Provided by Silver Stallion
Categories Dessert
Time 1h10m
Yield 5-8 serving(s)
Number Of Ingredients 3
Steps:
- Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake).
- Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake.
- Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding.
- Next you put into the fridge until the pudding has become firm.
- When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.
Nutrition Facts : Calories 419.2, Fat 1, SaturatedFat 0.4, Cholesterol 5.9, Sodium 852, Carbohydrate 86.6, Fiber 0.5, Sugar 51.4, Protein 17.4
KETO ANGEL FOOD CAKE WITH PUDDING FROSTING
This light and airy keto angel food cake makes such a pretty presentation Topped with a fluffy, sugar free chocolate pudding frosting, it is a very special dessert.
Provided by Deb
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Make frosting: Mix the instant pudding with the milk. Stir to fully incorporate the dry pudding mix. Fold in the cool whip. Refrigerate the frosting while cake is baking.
- Make cake:
- Sift together the almond flour, salt and arrowroot powder. Set aside.
- Begin beating the egg whites in a mixer on high speed until frothy. It will not look creamy at this point Beat in cream of tartar. Then slowly beat in the powdered sugar and extracts.
- Continue beating until the egg whites form soft peaks. (see photo above)
- Hand mix in the dry ingredients a little at a time. Gently fold over the egg whites until flour is mixed in.
- Pour batter into an ungreased angel food pan*. Smooth the top.
- Bake for 40-45 minutes. Check at 40 minutes, the top should be golden brown.
- Remove pan and turn upside down on a cooling rack.
- When completely cooled, run a butter knife or metal spatula around edges and bottom of cake pan.
- Brush off crumbs and frost cake with pudding frosting. You can decorate with some unsweetened chocolate shavings if you'd like.
Nutrition Facts : ServingSize 1 slice, Calories 92 calories, Sugar 2.8 g, Sodium 126.4 mg, Fat 2.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 6.5 g, Fiber 0.4 g, Protein 5.4 g, Cholesterol 2.1 mg
COCONUT ANGEL FOOD CAKE
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.
~ MY COCONUT ANGEL PUDDING CAKE ~
I had a store bought Angel food cake, that I needed to use...so I decided I would make a no bake type dessert, with the cake and a scratch coconut pudding....might I add, the family was quite pleased. Enjoy!
Provided by Cassie *
Categories Puddings
Time 15m
Number Of Ingredients 11
Steps:
- 1. Make pudding: In a med saucepan, mix together the sugar, flour and salt. Over medium heat, whisk in the milk and bring to a boil, stirring constantly until thickened. Remove from heat, pour a little hot mixture into the egg yolks to temper, stirring constantly.
- 2. Pour tempered eggs back into pudding mixture, whisking and bring back to another boil, stirring constantly for 1 minute. Remove from heat and stir in the butter, vanilla and 1 cup coconut.
- 3. In a 9 x 13 dish or a 4 quart casserole dish, add half the cake pieces, spreading evenly. Sprinkle evenly with 1/4 cup coconut, then pour half the pudding evenly over the cake. Spread remaining cake over pudding and spread remaining pudding over cake. Sprinkle with another 1/4 cup coconut. Cover and place in refrigerator for a few hours.
- 4. Toast remaining coconut.
- 5. Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.
ANGEL FOOD COCONUT CREAM DESSERT RECIPE
A great dessert for anyone that loves coconut cream pie. It is easy to make and will be a hit for any special occasion.
Provided by Gama
Number Of Ingredients 6
Steps:
- Place cubed angel food cake into a 9x13 cake pan.Whisk the milk and pudding mix together in a bowl for 2 minutes. Add the softened ice cream and whisk just until combined.Pour evenly over the angel food cake. Spread the whipped topping over the pudding mixture.Sprinkle the top with coconut, cover, and chill for at least 1 hour before serving. Keep leftovers refrigerated.
ANGEL PUDDING
It has angel food cake and pudding and candy! It's just so good.
Provided by Brenda
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 40.9 g, Cholesterol 13.5 mg, Fat 6 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 426.1 mg, Sugar 12.3 g
TAPIOCA CAKE
Steps:
- Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
- In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
- Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
- Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
- Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool.
- In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
- For assembly:
- With a serrated knife, cut cake layers in half horizontally; set aside.
- Fill pastry bag or zip-top bag with a third of the frosting; set aside.
- Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers. Place final cake layer on top. Frost outside of cake with remaining frosting.
- Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
- Combine all ingredients in saucepan.
- Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.
COCONUT-LEMON PUDDING CAKE
The secrets to this moist cake are coconut milk and lemonade concentrate.
Provided by Food Network Kitchen
Time 1h10m
Yield 4-6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Lightly butter an 8-by-8-inch baking dish and put it in a roasting pan.
- Whip the egg whites in a medium bowl using an electric mixer, on medium-high speed, until they form soft peaks. Then slowly pour in 1/4 cup sugar and continue to beat until the whites hold stiff, glossy peaks.
- Beat the butter with the remaining 1/2 cup sugar in a large bowl, on medium speed, until creamy. Beat in the flour until combined and then add the coconut milk, lemonade concentrate, egg yolks and salt and beat until smooth. Fold a quarter of the egg whites into the coconut mixture to lighten the batter and then fold in the remaining whites.
- Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake until the top of the cake is slightly puffed and the middle is set but still jiggly, about 40 minutes. Remove from the water bath and cool on a wire rack for 10 minutes. Serve warm and garnish with toasted coconut if using.
More about "my coconut angel pudding cake food"
BEST COCONUT ANGEL CAKE - HOW TO MAKE COCONUT ANGEL CAKE
From countryliving.com
4/5 (1)Category DessertCuisine AmericanTotal Time 2 hrs
- Make cake: Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray and line with parchment paper; coat parchment.
COCONUT ANGEL FOOD CAKE RECIPE
From recipeland.com
3.9/5 (15)Total Time 5 hrsServings 12Calories 664 per serving
COCONUT ANGEL FOOD CAKE - WHAT CHARLOTTE BAKED
From whatcharlottebaked.com
Estimated Reading Time 7 mins
ANGEL FOOD PUDDING CAKE - GRACE LOVE LIFE
From gracelovelife.com
Reviews 13Estimated Reading Time 2 mins
10 BEST ANGEL FOOD CAKE DESSERT WITH VANILLA PUDDING ...
From yummly.com
10 BEST ANGEL FOOD CAKE WITH PINEAPPLE AND VANILLA …
From yummly.com
PISTACHIO PUDDING TRIFLE DESSERT RECIPE - HOSTESS AT HEART
From hostessatheart.com
5/5 (10)Calories 337 per servingCategory Dessert
- Bake the Angel Food cake according to directions. Cool completely and then dice into bite-sized pieces.
- Attach the whisk attachment of an electric mixer. Beat the instant pudding and the milk together for 3 minutes on medium speed. Put the mixing bowl in the refrigerator uncovered and chill for 15 minutes or until set.
- Mix heavy whipping cream until it starts to thicken. With the mixer running, gradually add the sugar and vanilla in an electric mixer using the whisk attachment until soft peaks form. Be careful not to over whip.
- Using a 12" skillet add the coconut and stir over medium heat stirring continuously. As soon as the coconut is evenly browned remove it from the skillet so it stops cooking.
GLUTEN FREE COCONUT ANGEL FOOD CAKE - DASH OF SANITY
From dashofsanity.com
3.5/5 (4)Total Time 1 hrCategory DessertCalories 545 per serving
- With an electric mixer, combine all ingredients and beat until stiff. Refrigerate until ready to serve.
LIGHT AND TANGY LIGHTENED-UP LEMON COCONUT CAKE
From ourfarmerhouse.com
Cuisine AmericanCategory DessertServings 12Calories 268 per serving
- Place the oven rack at the bottom of the oven, and preheat it to 350°F. Lay out two round 8-inch cake pans and set aside. Do not grease the pans.
- Allow the cakes to cool in the pans upside down on a wire cooling rack for about 1 hour. Loosen the sides of the cakes with a straight spatula or a butter knife, and carefully slide them out of the cake pans.
COCONUT FLOUR ANGEL FOOD CAKE RECIPE - THE COCONUT MAMA
From thecoconutmama.com
3.7/5 (3)Total Time 1 hr 25 minsCategory DessertCalories 62 per serving
- Preheat the oven to 350° F. Line the bottom of an angel food cake pan with parchment paper. Since I used a bundt pan I didn’t do this step.
- In a medium-sized bowl add half of the sugar, coconut flour, and salt. Whisk to combine and set aside.
- Place the egg whites, cream of tartar, and vanilla extract in a large bowl. Using a stand mixer or hand mixer, whip the egg whites until you have soft peaks.
- Add small amounts of sugar, like 1 tbsp at a time, of the rest of the sugar while the egg whites are being whipped.
COCONUT ANGEL FOOD CAKE WITH BERRIES - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 2 hrs 30 minsCategory DessertCalories 228 per serving
- Whip the heavy cream until it starts to thicken. While continuing to beat, add the sugar slowly, followed by the coconut extract. Beat to soft peaks.
GINGER ANGEL FOOD CAKE WITH COCONUT FROSTING RECIPE ...
From myrecipes.com
2.5/5 (2)Calories 261 per servingServings 12
- To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornstarch, stirring with a whisk.
- Place 12 egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt; beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 35 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
ANGEL FOOD CAKE PUDDING - RECIPES | COOKS.COM
From cooks.com
- ANGEL FOOD CAKE PUDDING. Tear up cake in large bowl. Prepare vanilla pudding as directed on box and ... Add pineapple, nuts and cool whip. Mix well. Chill several hours.
- CHOCOLATE PUDDING ANGEL CAKE. Take the chocolate pudding and following directions on box to make pudding. Take your cake dish or casserole dish and break the angel food cake into small pieces.
- PUDDING, FRUIT AND ANGEL FOOD CAKE. Prepare pudding according to directions on box. ... strawberries. Put broken cake pieces on top. Pour pudding ... and sprinkle coconut on top.
- ANGEL FOOD CAKE AND PUDDING. Mix and set aside. 2 ... Add to cooled pudding, orange juice and gelatin ... mixture. Break 1 angel food cake into bite-size pieces and put ...
- ANGEL FOOD CAKE WITH LEMON CREAM CHEESE FILLING. Slice angel food cake into thirds. Mix pudding with cream cheese, leaving cream ... layers of cake. Top off with whipped cream.
- ANGEL FOOD CAKE WITH PINEAPPLE CREAM FILLING. Bake angel food cake or buy one. Cook vanilla pudding ahead and let it set. ... pineapple. Slice cake in 3 layers put filling between and on top.
- COCONUT CAKE WITH CREAM CHEESE. Mix together cake mix, water, oil, eggs and pudding, beat 4 minutes. Add ... Add 1 1/2 cups coconut. Ice cake; sprinkle with remaining coconut.
- SUGAR FREE BANANA PUDDING CAKE. Place half of the cake in the bottom of a ... of the prepared pudding over the bananas. Put the ... Refrigerate for several hours before serving.
- PEACH CREAM CAKE. Cut cake into 1/4 inch slices; arrange ... mix well. Add pudding mix; beat until well blended. ... into squares to serve. Refrigerate leftovers.
- HOLIDAY ANGEL FOOD CAKE. Drain crushed pineapple thoroughly and ... and chilled vanilla pudding. Cut cake in half, horizontally and spread ... Easter, add yellow food coloring to angel food batter before baking.
ANGEL FOOD CAKE WITH MANGO AND TOASTED COCONUT | LA LECHERA
From goodnes.com
Servings 12Category Everyday Recipes
ANGEL FOOD CAKE FROSTING RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 150 per servingServings 12
TOASTED COCONUT TRIFLE RECIPE - MIX AND MATCH MAMA
From mixandmatchmama.com
Estimated Reading Time 2 mins
COCONUT ANGEL FOOD CAKE 椰香天使蛋糕 - ANNCOO JOURNAL
From anncoojournal.com
Cuisine EnglishTotal Time 1 hrServings 6
ANGEL FOOD PUDDING CAKE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4/5 (2)Calories 98 per servingServings 14
FRUITY ANGEL FOOD CAKE RECIPE - BEST FRIENDS FOR FROSTING
From bestfriendsforfrosting.com
Estimated Reading Time 2 mins
PROTEIN SPARING ANGEL FOOD CAKE - MARIA MIND BODY HEALTH
From mariamindbodyhealth.com
Servings 14Total Time 55 mins
COCONUT RASPBERRY ANGEL FOOD CAKE. THE ANGELIC VOICE OF ...
From isinginthekitchen.com
Estimated Reading Time 4 mins
DESSERT..IDEAS ?? ANGEL FOOD CAKE&PUDDING - MYFITNESSPAL
From community.myfitnesspal.com
MY COCONUT ANGEL PUDDING CAKE
From pinterest.com
COCONUT CAKE WITH PUDDING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JELLO PISTACHIO INSTANT PUDDING AND ANGEL FOOD RECIPES ...
From cookeatshare.com
PUDDING ANGEL GOOD CAKE - RECIPES | COOKS.COM
From cooks.com
ANGEL FOOD CAKE WITH PINEAPPLE AND VANILLA PUDDING RECIPES ...
From foodnewsnews.com
ANGEL FOOD AND COCONUT RECIPES (18) - SUPERCOOK
From supercook.com
COCONUT ANGEL FOOD CAKE – RECIPES
From mycookingportal.com
ANGEL FOOD CAKE LEMON PUDDING - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love