~ My Coconut Angel Pudding Cake ~

Cassie *

By
@1lovetocook1x

I had a store bought Angel food cake, that I needed to use...so I decided I would make a no bake type dessert, with the cake and a scratch coconut pudding....might I add, the family was quite pleased.



Enjoy!


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Comments:

Serves:

12

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1/2 c
flour
1 c
sugar
1/4 tsp
salt
2 c
milk
1 c
evaporated milk
4
egg yolks
2 Tbsp
butter
11/2 tsp
vanilla
21/2 c
coconut - divided
1
bought or prepared angel food cake, torn into bite sized pieces
1 large
cool whip or make your own

Directions Step-By-Step

1
Make pudding:

In a med saucepan, mix together the sugar, flour and salt. Over medium heat, whisk in the milk and bring to a boil, stirring constantly until thickened. Remove from heat, pour a little hot mixture into the egg yolks to temper, stirring constantly.
2
Pour tempered eggs back into pudding mixture, whisking and bring back to another boil, stirring constantly for 1 minute. Remove from heat and stir in the butter, vanilla and 1 cup coconut.
3
In a 9 x 13 dish or a 4 quart casserole dish, add half the cake pieces, spreading evenly. Sprinkle evenly with 1/4 cup coconut, then pour half the pudding evenly over the cake.

Spread remaining cake over pudding and spread remaining pudding over cake. Sprinkle with another 1/4 cup coconut. Cover and place in refrigerator for a few hours.
4
Toast remaining coconut.
5
Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Dairy
Regional Style: American