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Coconut Angel Food Cake Trifle's picture
  Unflavored gelatin envelope 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Egg yolks 4 , beaten
  Flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Egg whites 4
  Whipped topping mix 4 Ounce (One Package)
  Angel food cake 1
  Finely grated coconut 1 Cup (16 tbs)

Soften the gelatin in the cold water.
Combine the egg yolks and flour in a heavy saucepan and beat until smooth; beat in the salt.
Place over low heat.
Add the milk gradually, stirring constantly.
Cook until custard just coats a metal spoon.
Stir the gelatin mixture into the hot custard.
Chill, covered, for 1 hour.
Beat the egg whites in a medium bowl until stiff peaks form.
Fold in the cooled custard.
Prepare the whipped topping mix using the package directions.
Cut or tear the angel food cake into bite size pieces.
Line a 9x13 inch baking dish with half the cake pieces.
Layer half the custard and half the coconut over the cake layer.
Layer the remaining cake pieces and remaining custard over the coconut layer.
Spread the Dream Whip over the custard layer and sprinkle with the remaining coconut.
Chill, covered, for at least 1 hour before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1667 Calories from Fat 527

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 56.1 g280.6%

Trans Fat 0 g

Cholesterol 792.1 mg264%

Sodium 1160.8 mg48.4%

Total Carbohydrates 185 g61.7%

Dietary Fiber 8 g32%

Sugars 107.1 g

Protein 60 g119.9%

Vitamin A 26.5% Vitamin C 4.4%

Calcium 62.4% Iron 29.8%

*Based on a 2000 Calorie diet

Coconut Angel Food Cake Trifle Recipe