Spiked coconut angel cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pack | Angel food cake mix |
| ½ | cup | Butter; softened |
| 2.00 | cup | Powdered sugar; sifted |
| ¼ | cup | Milk |
| 10.00 | 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 |
| Candied cherries (opt) | ||
Directions
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.