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Coconut Strawberries Cream Cake
Prep Time:
15 minutes
Cook Time:
0 minutes
8 servings

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 cake on cake platter.
Place whipping cream in a medium-size mixing bowl. Beat cream for 4 minutes with an electr
ic mixer on high speed. Add sugar and vanilla to cream and continue to beat for 3 more min
utes until cream is whipped. Stir in shredded coconut.
Spread 1/2 of whipped cream on the top and sides of first cake layer. Arrange 1/2 of the s
liced strawberries on the top and sides of the iced cake. Top the iced cake with the other
cake half of the whipped cream and apply the remaining strawberries. Keep refrigerated un
til ready to serve.

Nutritional Information

No Nutritional Information Available