Description Edit


Ingredients Edit

  • 2 (16-ounce) boxes Angel food cake mix
  • 6 pounds Frozen sliced sweetened California strawberries, thawed
  • 1 pound Toasted coconut
  • 8 ounces Low-fat frozen whipped topping
  • cooking spray as needed

Directions Edit

1. Heat oven to 350?F. Prepare cake mix according to directions. Pour batter into 2 (12- x 18-inch) sheet pans sprayed with cooking spray. Bake on middle shelf of oven 20 minutes or until crust is golden brown. Cool in pan. 2. Cut each pan into 48 (2- x 3-inch) squares. Place 2 squares side by side in bottom of 8-ounce soufflé cup or bowl: top with 1/4 cup strawberries. Sprinkle with 1 teaspoon coconut; top with 1 teaspoon whipped topping. Repeat with remaining ingredients to make 48 servings.

Other Links Edit

See also Edit

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