Coconut-Pecan Angel Food Cake

Coconut-Pecan Angel Food Cake

Makes 8
Prep 15 m
Cook 10 m




  1. 1 of 2 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. 2 of 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.


  1. 1 of 1 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.


  1. 1 of 1 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 Information for Coconut-Pecan Angel Food Cake
Servings Per Recipe: 8
Per Serving: 48 g carb., 21 g Fat, total, 114 mg chol., 12 g sat. fat, 1 g fiber, 276 mg sodium, 408 kcal cal., 7 g pro.
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Printed from 07/22/2019