Coconut Cream Angel Pie 

Ingredients: – 1 prepared angel food cake – 1 can (13.5 oz) coconut milk – 1 cup heavy cream – 1/2 cup powdered sugar – 1 teaspoon vanilla extract

Instructions: 1. Prepare Angel Food Cake:If you're not using a store-bought angel food cake, prepare one according to the package instructions. Let it cool completely.

Make Coconut Cream Filling: – Chill the can of coconut milk in the refrigerator overnight. This will separate the thick cream from the liquid.

– Open the can and scoop out the thick coconut cream into a mixing bowl. Discard the liquid or reserve it for another use. – Add powdered sugar and vanilla extract to the coconut cream. Beat with a mixer until smooth and creamy.

Whip Heavy Cream: – In a separate mixing bowl, whip the heavy cream until stiff peaks form.

Fold Cream and Coconut Mixture: – Gently fold the whipped cream into the coconut cream mixture until well combined.

Assemble the Pie: – Slice the angel food cake horizontally into three even layers. – Place one layer of angel food cake on a serving plate or cake stand.

– Spread a layer of the coconut cream mixture over the cake layer. – Repeat with the remaining cake layers and coconut cream mixture, ending with a layer of coconut cream on top.

Optional Garnish: – Sprinkle toasted shredded coconut over the top of the pie for extra flavor and decoration.

Chill and Serve: – Refrigerate the pie for at least 1-2 hours before serving to allow the flavors to meld together and the filling to set. – Slice and serve chilled.