Spiked coconut angel cake

Yield: 10 Servings

Measure Ingredient
1.00 pack Angel food cake mix
½ cup Butter; softened
2.00 cup Powdered sugar; sifted
¼ cup Milk
10.00 \N Macaroons; crushed
1.00 cup Pecans; chopped
2.00 tablespoon Bourbon
2.00 teaspoon Brandy
2.00 cup Whipping cream
2.00 tablespoon Powdered sugar; sifted
6.00 ounce Frozen coconut; thawed
\N \N Candied cherries (opt)

FILLING

FROSTING

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.

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