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Nutrition Facts
Serving Size 177 g
(Approx. 8 Servings)
Amount Per Serving
Calories 440 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 12 g 61%
Trans Fat 0.0 g
Cholesterol 55 mg 19%
Sodium 700 mg 29%
Total Carbohydrate 66 g 22%
Dietary Fiber 2 g 8%
Sugars 48 g
Protein 4 g
Vitamin A 10% Iron 4%
Vitamin C 40% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Coconut Strawberries Cream Cake
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
8  People


Recipe makes 8 Servings

22 Oz Angel Food Cake, 10", fat free
1 1/2 cup(s) H-E-B Heavy Whipping Cream
3 Tbsp H-E-B Powdered Sugar
1 Tsp H-E-B Pure Vanilla Extract
3/4 cup(s) Hill Country Fare Coconut Flakes
2 cup(s) fresh strawberries, sliced
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Slice angel food cake into two layers and place half of cake on cake platter.
Place whipping cream in a medium-size mixing bowl and beat cream with an electric mixer on high speed until soft peaks form (about 2-3 minutes).
Add sugar and vanilla to cream and continue to beat until cream is whipped. Stir in shredded coconut.
Spread 1/2 of whipped cream on top and sides of first cake layer.
Arrange 1/2 of sliced strawberries on top and sides of the iced cake.
Top iced cake with other cake half and apply remaining strawberries. Keep refrigerated until ready to serve.



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