Serves: 12
Total Calories: 359
At least 30 minutes or up to 1 day before serving:
In a 1-quart saucepan, stir milk and flour until smooth. Cook and stir over low heat until mixture boils. Remove from heat. Cool to lukewarm.
In a small mixer bowl at medium speed, beat butter or margarine and shortening until creamy. Gradually beat in sugar, scraping bowl occasionally. Gradually add milk mixture and beat at high speed until soft peaks form and sugar is dissolved. Beat in coconut flavor or vanilla. Frost top and sides of cake.
Coat cake with coconut. Serve immediately or refrigerate until 30 minutes before serving. Refrigerate leftovers.
This Coconut Angel Cake recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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