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Spring Flower Cake

Spring Flower Cake

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup Baker's Angel Flake Coconut
2 drops food coloring, any color
1 pkg (10 o.z) store bought prepared round angel food cake
1 cup Cool Whip Topping, thawed
3 cups halved strawberries
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Let's Make It
1
Toss coconut with food coloring until evenly tinted, set aside.
2
Place cake on large serving plate. Frost the top and side with whipped topping, sprinkle with coconut.
3
Cut cake into 8 slices, leaving all slices in place. Carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon 3 cups of strawberries into center of "flower". Store the leftover cake in refrigerator.
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