Angel Food Cake is Turned into Little Cupcakes with Just a Few Ingredients
An angel food cake is the perfect shortcut for this wonderful and easy recipe for Angel Coconut Squares. Just cut the cake into squares, frost, and roll in toasted (or not) coconut. The recipe will look like something you bought at a fancy bakery.
See Also
Pecan Cakes
Peanut Squares
 In medium heavy saucepan, combine flour and salt. Gradually add the milk, stirring with a wire whisk, until smooth. Beat in the sugar.
Cook over medium-low heat, stirring frequently, until mixture thickens and comes to a boil. Cook for one more minute, beating constantly. Let cool completely, then beat in vanilla.
In large bowl, place butter and beat until very fluffy. Gradually add the cooked mixture, about a tablespoon at a time, beating until light and fluffy.
You can add more milk or cream for a lighter consistency. This frosting can't be too heavy or stiff because the cake is so light.
Frost the cake pieces with a fairly thin layer of frosting on all sides. Drop into the coconut and roll until coated. Store covered at room temperature.
See Also
Pecan Cakes
Peanut Squares
Ingredients
- 1/4 cup flour
- pinch salt
- 1-1/4 cups milk
- 1-1/4 cups granulated sugar
- 2 teaspoons vanilla
- 1-1/4 cups butter, at room temperature
- 1 angel food cake, cut into 3" squares
- 3 cups flaked coconut, toasted or not
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 24 servings
Preparation
 In medium heavy saucepan, combine flour and salt. Gradually add the milk, stirring with a wire whisk, until smooth. Beat in the sugar.
Cook over medium-low heat, stirring frequently, until mixture thickens and comes to a boil. Cook for one more minute, beating constantly. Let cool completely, then beat in vanilla.
In large bowl, place butter and beat until very fluffy. Gradually add the cooked mixture, about a tablespoon at a time, beating until light and fluffy.
You can add more milk or cream for a lighter consistency. This frosting can't be too heavy or stiff because the cake is so light.
Frost the cake pieces with a fairly thin layer of frosting on all sides. Drop into the coconut and roll until coated. Store covered at room temperature.
