In this month Woman's Day Magazine has that wonderful-delicious-easy Coconut Cream Cake Recipe.
I was trying it and with just 10 minutes of preparing , I can tell you: It worked out perfect! My husband since had been in Brazil loves coconut
1/2 pint (1 cup) heavy cream
3 Tbsp confectioners’ sugar
1/2 tsp coconut extract
1 store-bought 8-in. angel food cake
1 1/4 cups unsweetened flake coconut
1. Put heavy cream, confectioners’ sugar and extract in a medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted.
2. Invert cake onto serving plate. Using a small offset spatula, spread whipped cream all over cake.
3. Gently pat coconut onto whipped cream. Serve immediately or cover and refrigerate up to 1 day.
Note: You’ll find larger flake coconut, as shown, at Whole Foods stores.
Hint: This is a "Hold Husband at Home" Recipe.Keep it in mind!