Easter Angel Cake Ingredients
1 box Betty Crocker confetti or white angel food cake mix
1 cup flaked coconut
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.
Yield: 12 servings
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.