Reviewed on Apr. 24, 2011 by north44
I made this shortly after it appeared in the Taste of Home Magazine and to date it remains my favourite coconut cake.
I use an angel food cake that I make from a mix.
Tonight I added a twist, I cut the angel food cake in three layers, put coconut filling on the lowest layer and 1/2 box of Shirrif Lemon pie filling made up as per package directions and cooled as the top layer filling. I decorated with some green coconut and easter candies, it looks fabulous. Having tomorrow as an Easter Monday/Anniversery cake. It is so good!.