Coconut Fluff Cake
Coconut Fluff Cake is an easy dinner. Made with 2 (3 oz.) pkg. raspberry flavored gelatin, 2 (8 oz.) containers reduced fat frozen whipped topping, thawed, divided, 2 c. blueberries, 3 c. shredded sweetened coconut, divided and 1 lb. prepared angel food cake, torn into 1 inch pieces, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In bowl, stir together gelatin and 2 c. boiling water, 2 minutes.
Stir in 1 c. water, cover and chill 25 minutes.
Stir in 1 container whipped topping.
Folded in blueberries 1 c. coconut and cake pieces, spoon into plastic wrap lined 10 inch tube pan. Shill 2 hours or until set.
Remove cake from pan; discard plastic wrap.
Frost cake with remaining whipped topping.
Coat with remaining coconut.
Garnish with berries.
π· Perfect Pairings
Complete your meal with these
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