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Spring Flower Cake

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup Baker's Angel Flake Coconut
2 drops food coloring, any color
1 pkg (10 o.z) store bought prepared round angel food cake
1 cup Cool Whip Topping, thawed
3 cups halved strawberries
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Let's Make It
1
Toss coconut with food coloring until evenly tinted, set aside.
2
Place cake on large serving plate. Frost the top and side with whipped topping, sprinkle with coconut.
3
Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon 3 cups of strawberries into center of "flower". Store the leftover cake in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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