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Coconut Strawberries Cream Cake



Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 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 electric mixer on high speed. Add sugar and vanilla to cream and continue to beat for 3 more minutes 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 sliced 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 until ready to serve.
Nutritional Information
No Nutritional Information Available

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