~ my coconut angel pudding cake ~
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!
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 1/2 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 cups milk
- 1 cup evaporated milk
- 4 - egg yolks
- 2 tablespoons butter
- 11/2 teaspoons vanilla
- 21/2 cups coconut - divided
- 1 - bought or prepared angel food cake, torn into bite sized pieces
- 1 large cool whip or make your own
How To Make ~ my coconut angel pudding cake ~
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Step 1Make 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. -
Step 2Pour 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.
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Step 3In 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.
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Step 4Toast remaining coconut.
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Step 5Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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