Coconut Angel Squares Recipe
Coconut Angel Squares Recipe photo by Taste of Home

Coconut Angel Squares Recipe

Read Reviews
5 6 6
Publisher Photo
I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work. -Betty Claycomb, Alverton, Pennsylvania
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-15 servings


  • 1 prepared angel food cake (8 to 10 ounces), cut into 1/2-inch cubes
  • 1-1/2 cups cold 2% milk
  • 1 teaspoon coconut extract
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 quart vanilla ice cream, softened
  • 1 cup flaked coconut, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed

Nutritional Facts

1 serving (1 piece) equals 239 calories, 9 g fat (6 g saturated fat), 19 mg cholesterol, 338 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.


  1. Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined.
  2. Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Coconut Angel Squares in Quick Cooking November/December 2002, p29

Reviews for Coconut Angel Squares

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 21, 2013

"very good recipe, plan to make it for work next week."

Reviewed Jul. 22, 2011

"My family absolutely loved this! Because my husband is diabetic, I used s/f pudding, s/f cool whip, no sugar added Ice Cream, and no sugar added angel food cake and it was perfect! Following the directions for when to use a wisk and when to use a mixer, I had no problem with it being liquidy at all. Will make this MANY more times!"

Reviewed Jan. 28, 2010

"Excellent recipe - Have used it for 3/4 catering jobs with rave reviews. To keep it from being "runny" be sure your pudding is fairly set up and be sure to refrigerate it well before you try to serve it. My ice cream was almost liquid and it did not affect the consistancy."

Reviewed Aug. 13, 2009

"I made this and it was very good, i left out the ice cream because it was too runny....very good if u like angel food cake."

Reviewed Aug. 10, 2008

"This dessert is wonderful. I brought it to work and the next day had to bring 7 copys back.

Its oh so good"

Loading Image