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1 Henry’s round angel food cake, available in bakery 1 package vanilla pudding (4 serving size) 1 can (20 oz) Henry’s crushed pineapple in juice, undrained 1/4 c. unsweetened shredded coconut 1 c. whipped cream 1 c. fresh fruit, like strawberries, raspberries and blueberries Preheat oven to 350. Toast coconut for 3 to 5 minutes, or until slightly brown. Prepare pudding according to package directions, using skim or soy milk. In a medium bowl, combine pudding, pineapple, coconut, and whipped cream. To assemble cake, cut the angel food cake horizontally into two layers. Spoon half of pudding mixture on the bottom layer, replace top of cake and spread remaining pudding over the top. Refrigerate 1 hour before serving. Garnish with fresh berries just before serving. |
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