Categories: Angel Food, Cake, Coconut

Ingredients

• 1 (8- or 9-inch) purchased round angel food cake
• 1 (21 ounce) can coconut pie filling
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 tablespoons coconut, lightly toasted

Directions

1. Split cake horizontally to make 4 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Place bottom layer on serving plate; spread with 1/3 cup of the pie filling. Repeat with 2 more layers. Replace top cake layer. Frost top and sides of cake with whipped topping. Sprinkle top with coconut.

2. Store in refrigerator.

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