Coconut Strawberries Cream Cake
1 H-E-B bakery angel food cake
1 1/2 cups H-E-B heavy whipping cream
3 tablespoons H-E-B granulated sugar
1 teaspoon vanilla
3/4 cup shredded Hill Country Fare coconut
2 cups sliced fresh strawberries
Slice the angel food cake into two layers. Place half of angel food ca
ke on cake platter.
Place whipping cream in a medium-size mixing bowl. Beat cream for 4 mi
nutes with an electric mixer on high speed. Add sugar and vanilla to c
ream and continue to beat for 3 more minutes until cream is whipped. S
tir in shredded coconut.
Spread 1/2 of whipped cream on the top and sides of first cake layer.
Arrange 1/2 of the sliced strawberries on the top and sides of the ice
d cake. Top the iced cake with the other cake half of the whipped crea
m and apply the remaining strawberries. Keep refrigerated until ready