Spring Flower Cake
18 Review(s)
25 Min
Prep : 25 Min
Find this Spring Flower Cake in the newest issue of what’s cooking magazine.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup sweetened flaked coconut
2
2 drops food colouring, any colour
3
1 prepared ready-made store-bought (300 g) round angel food cake
4
1 cup thawed Cool Whip Whipped Topping
5
3 cups halved strawberries
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Step 1
Toss coconut with food colouring until evenly tinted; set aside. Step 2
Place angel food cake on large serving plate; frost top and sides with whipped topping and sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Then carefully pull out cake slices and separate slightly to resemble petals of an open flower. Step 3
Spoon halved strawberries into centre of flower. Store leftover cake in refrigerator. Nutrition
Calories
183
Calories From Fat
0
% Daily Value
Fat 5.4 g
Saturated fat 4.6 g
23 %
Cholesterol
Sodium 307 mg
13 %
Carbohydrate 32 g
Fibre 2.3 g
Sugars 0 g
Protein 3 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
6 %
Iron
0 %
Servings
8
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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