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Spring Flower Cake
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Spring Flower Cake

10 Min(s)
10 Min(s) Prep
Make our gorgeous Spring Flower Cake without even having to bake! Our Spring Flower Cake is filled with strawberries and topped with coconut flakes.
What You Need
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8 servings
Original recipe yields 8 servings
1 cup BAKER'S ANGEL FLAKE Coconut
2 drops food coloring, any color
1 pkg. (10 oz.) round angel food cake
1 cup thawed COOL WHIP Whipped Topping
3 cups halved strawberries
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Let's Make It
1
Toss coconut with food coloring until evenly tinted.
2
Place cake on large serving plate. Frost top and side with COOL WHIP; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of a flower.
3
Fill center with berries just before serving. Refrigerate leftovers.
Kitchen Tips
Tip 1
Size Wise
Indulge in a treat occasionally and give yourself permission to enjoy it in moderation. Healthy eating is about making good choices most of the time.
Tip 2
Substitute
A homemade angel food cake can be used instead of the store-bought cake. Prepare dessert as directed, doubling the amount of coconut and whipped topping, if necessary.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 0mg
Sodium 350mg
15%
Total Carbohydrates 38g
14%
Dietary Fibers 4g
14%
Sugars 14g
28%
Protein 5g
10%
Vitamin A
0%
Vitamin C
35%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 8 servings.
* 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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