Strawberry Blossom Cake
1 prepared round
angel food cake
1 cup flaked
coconut
1 drop red food coloring
1 12-ounce can fluffy
vanilla frosting
3 cups halved
strawberries, hulled
½ cup granulated sugar.
In a plastic bag, toss coconut with food coloring until
pastel pink. Place cake on a serving plate.
Cover sides and top with frosting. Sprinkle tinted coconut over frosting. Cut cake into 8 slices, leaving all slices in
place. From the center, gently pull cake slices outward
and slightly separate to resemble petals of an open flower. Add sugar to strawberries and toss to coat. Spoon sweetened strawberries into center of flower.
Yield: 8 servings.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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