Strawberry Coconut Cake(Best Made the Day Before)
Strawberry Coconut Cake(Best Made The Day Before) is an moderately easy dinner. Made with 1 pkg. angel food cake mix, 2 pkg. frozen strawberry halves, 1/3 c. cornstarch, sifted, 1/2 c. sugar and 1 tub cool whip, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 375Β°.
Make cake as package directs.
Turn into ungreased 10-inch tube pan.
Bake on lowest shelf of oven, 30 to 40 minutes.
Invert pan and cool cake 1 1/2 hours.
Meanwhile make strawberry filling.
In a medium saucepan, combine sugar and sifted cornstarch; stir to mix well.
Add strawberries with the liquid.
Bring to boil over medium heat, stirring.
Reduce heat and simmer 5 minutes or until thickened.
Remove from the heat. Turn filling into medium bowl.
Place a sheet of waxed paper directly into the strawberry surface.
Refrigerate until well chilled, approximately 2 hours.
π· Perfect Pairings
Complete your meal with these
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