The best delicious Spiked Coconut Angel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spiked Coconut Angel Cake recipe today!
Hello my friends, this Spiked Coconut Angel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Spiked Coconut Angel Cake is amazingly delicious, and addictive, everyone will be asking for more Spiked Coconut Angel Cake.
What Makes This Spiked Coconut Angel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spiked Coconut Angel Cake.
Ready to make this Spiked Coconut Angel Cake Recipe? Let’s do it!
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1 pk Angel food cake mix
FILLING
1/2 c Butter; softened
2 c Powdered sugar; sifted
1/4 c Milk
10 Macaroons; crushed
1 c Pecans; chopped
2 tb Bourbon
2 ts Brandy
FROSTING
2 c Whipping cream
2 tb Powdered sugar; sifted
6 oz Frozen coconut; thawed
Candied cherries (opt)
Prepare angel food cake, cool. Slice horizontally into 4 equal layers. (I
think a store bought one would work fine if you are in a pinch for time)
Cream butter; gradually add 2 c. powdered sugar and milk, beating well.
Stir in macaroons, pecans, bourbon, and brandy. Spread filling between cake
layers; refrigerate 1 hour. Beat whipping cream until foamy; gradually add
2 tbsp. powdered sugar, beating until soft peaks form. Spread frosting on
top and sides of cake. Sprinkle with coconut, and gently press into whipped
cream frosting. Garnish with cherries, if desired.
Yields
10 Servings
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