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

Ingredients

  • 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
Frosting
  • 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.

Frosting:

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.

Note:

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.