Pina Colada Angel Cake - Perfect No-Bake Dessert

Recipes By: Queen G's Recipes

Serves: 6 to 11

Prep time: 20 minutes

Ingredients:

• 2 store-bought angel food cakes (2 x 283g) or 1 large angel food cake

• 8 oz cool whip or 3 cups

• 1 can crushed pineapple, drained

• 1 box instant vanilla pudding (4-serving size)

• 1 1/2 cups toasted shredded coconut

• 6 fresh or canned pineapple slices (for decoration)

• Maraschino cherries (optional)

  
  

Directions:

1. In a mixing bowl, combine cool whip, drained crushed pineapple, and instant vanilla pudding mix. Stir until fully combined and smooth.

   
   

2. Cut the angel food cake into three layers.

   
   

3. Spread a generous amount of the filling between each layer, stacking as you go.

   
   

4. Coat the entire outside of the cake with the remaining filling.

   
   

5. Press toasted shredded coconut onto the sides and top of the cake.

   
   

6. Decorate with pineapple slices and maraschino cherries if using.

   
   

7. Chill for at least an hour before serving for the best texture.

   
   

Pro Tip: For extra coconut flavor, mix a little coconut extract into the filling before assembling the cake.