- 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
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.