Pascha Recipes
Easter Angel Cake
Yield: 12 servings
Ingredients
- 1 (18.25 ounce) box Betty Crocker confetti or white angel food cake mix
- 1 cup flaked coconut
- Jelly beans
- 1 (8 ounce) container frozen whipped topping, thawed
- 6 drops green food color
Instructions
- Bake and cool cake as directed on package; remove from pan.
- Frost with whipped topping.
- In tightly covered container, combine coconut and food color; shake vigorously until evenly tinted. Sprinkle over top of cake. Arrange jelly beans on coconut.
- After serving, refrigerate any remaining cake.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.