My, oh my, oh my. This thing sure looks inviting! It’s so pretty to look at that you almost don’t want to eat it – ALMOST. And it’s really easy to make! The hardest part about this cake is that it has to sit in the fridge overnight…
Here’s what readers have said about this recipe over at The Kitchen Is My Playground:
It called me, I answered!! And now it is resting in peace in my tummy!!
Made this for a very good friends birthday. It was his cake!! we put candles all over the top (55) 🙂 it was a HIT!!!
- 1 angel food cake (14 oz. store-bought or bake your own)
- 1 (16 oz.) container sour cream
- 1 (8 oz.) container Cool Whip non-dairy whipped topping
- 1 (5 1/2 oz.) can evaporated milk
- 3/4 c. powdered (confectioners) sugar
- About 4 c. thinly sliced fresh strawberries
- 3/4 c. coconut
- 1/4 c. chopped pecans
In a large bowl, combine the sour cream, whipped topping, evaporated milk, and powdered sugar; stir until well combined and smooth. Using a serrated bread knife, cut the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well.
Place 1/3 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer with 1/4 cup of the coconut and 1/2 of the sliced strawberries. Repeat the layers.
Add the remaining 1/3 of the cake mixture on top; sprinkle with the remaining 1/4 cup of coconut and the chopped pecans. Cover with plastic wrap and refrigerate over night.
Quick Tip: Instead of strawberries you can use any kind of berries and fruits you want!
Thanks to The Kitchen is My Playground for this scrumptious punch bowl dessert!