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Easter Angel Cake

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  • 1 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


  1. Bake and cool cake as directed on package; remove from pan.
  2. Frost with whipped topping.
  3. In tightly covered container, combine coconut and food color; shake vigorously until evenly tinted. Sprinkle over top of cake. Arrange jelly beans on coconut.
  4. After serving, refrigerate any remaining cake.

Yield: 12 servings