Angel Food Coconut Cream Cake
1 (8- or 9-inch) purchased round angel food cake
1 (21 ounce) can coconut pie filling
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons coconut, lightly toasted
Split cake horizontally to make 4 layers. (To split, mark side of
cake with toothpicks and cut with long, thin serrated knife.) Place
bottom layer on serving plate; spread with 1/3 cup of the pie
filling. Repeat with 2 more layers. Replace top cake layer. Frost top
and sides of cake with whipped topping. Sprinkle top with coconut.
Store in refrigerator.
Makes 12 servings.