Coconut-Pecan Angel Food Cake

Build this towering beauty with a purchased angel food cake or one from a mix. Spread the layers with a creamy coconut and pecan filling, frost with billowy whipped cream, and sprinkle with toasted coconut.

Coconut-Pecan Angel Food Cake
Servings: 8 Prep 15 mins Cook 10 mins


  • 1 1/3 cups half-and-half
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/3 cup sweetened flake coconut
  • 1/3 cup pecans, toasted (see Note) and chopped
  • 1 12 ounce prepared angel food cake
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 3 tablespoons sweetened flake coconut, toasted (see Note)

Make It

1. In saucepan, whisk together half-and-half, sugar, cornstarch and eggs. Bring to boiling over medium-high heat; boil, stirring, until thickened and smooth, about 2 minutes. Remove from heat. Stir in extracts, coconut and pecans. Let cool just until warm.

2. Cut cake horizontally with serrated knife into 3 equal layers. Place one layer on serving plate. Spread with 1 cup of filling. Place another layer on top; gently press into filling. Spread with remaining filling. Top with last layer.


3. In bowl, beat cream until foamy. Add sugar gradually and continue to beat until stiff peaks form. Frost sides, center hole and top of cake with whipped cream. (Cake can be refrigerated 1 to 2 hours before serving.) Top with toasted coconut.


4. Spread pecans on baking sheet. Toast in 350 degrees F oven until fragrant and lightly colored, 7 to 9 minutes. Let pecans cool; chop the pecans. Spread coconut evenly on baking sheet. Toast in 350 degrees F oven until lightly golden, stirring occasionally, 5 to 7 minutes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 21, chol. (mg): 114, sat. fat (g): 12, carb. (g): 48, fiber (g): 1, pro. (g): 7, sodium (mg): 276, Percent Daily Values are based on a 2,000 calorie diet.