Angel Macaroon Cake Slices Recipe
Angel Macaroon Cake Slices are macaroon heaven for coconut lovers. Easy to prepare, yet perfect for company. Great use of leftover Angel Food Cake.
Servings: 12
Calories: 320kcal
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.)