Angel Macaroon Cake Slices are a bit of heaven for coconut lovers.

They take just a few minutes and make up easily.  They are a lovely, light ending for a company dinner.

I had half  of an Angel Food cake leftover after Sunday dinner.  I’d been craving coconut and hit upon the idea for this recipe inspired by a camping recipe.  So on Monday evening I surprised the family with this simple and delicious creation.

It takes just 3 three ingredients; Angel Food Cake Slices (12-16 per whole cake), a 14 oz. bag of sweetened shredded coconut and a can of sweetened condensed milk.

I prepared the cake slices by dipping them in the sweetened condensed milk and then rolled them in coconut till all sides were covered.  I placed them on a baking pan that had been covered with oven parchment and spritzed with vegetable spray.

The smell in the kitchen was a heady combination of toasted coconut and warm Angel Food as they baked.  When I took them out of the oven, I waited a few minutes to allow the Angel Macaroon Cake Slices to cool and firm up a bit before removing them from the parchment.  While  waited, I decorated the serving plates with chocolate fudge sauce and seedless raspberry jam hearts.

Of course you could, like my husband, add  whipped cream and a bit more of the jam and sauce.

End of story!

Angel Macaroon Cake Slices Recipe

Laura Hickman

Angel Macaroon Cake Slices are macaroon heaven for coconut lovers. Easy to prepare, yet perfect for company. Great use of leftover Angel Food Cake.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 320 kcal

Ingredients

  

• 12-16 slices Angel Food Cake
• 14 oz sweetened shredded coconut
• 1 can sweetened condensed milk
• Toppings (opt)
• ¼ cup hot fudge sauce
• ¼ cup seedless raspberry jam
• Whipping cream

Instructions

 

• Heat oven to 425 degrees
• Slice Angel Food Cake and prepare cookie sheet with baking parchment and vegetable spray.
• Place ⅓ of coconut and all of sweetened condensed milk in separate shallow bowls.
• Dip cake slices in sweetened condensed milk and then roll in coconut , covering all sides. Add more coconut to bowl as needed.
• Place on baking sheet. Bake 8-10 minutes or until coconut is golden to brown. Do not allow to scorch.
• Remove from oven and allow slices to cool and firm up a bit before serving.
• Decorate plates with dollops of chocolate sauce and jam and top with cream if desired.

Notes

You can also cut the cake into large ‘fingers’ or cubes and then proceed as directed. These are an elegant side accompaniment for a dish of ice cream.

(Cake will keep well in tightly covered plastic container up to 3 days.)

Keyword angel food, angel food macaroon, coconut dessert

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