Southern Strawberry-Coconut Punch Bowl Cake

By srumbel

In the South, we call these beautifully layered, absolutely creamily delicious desserts punch bowl cakes ... layers of cake pieces, fresh fruit, and something-yummily-creamy all piled together in a gorgeous glass bowl ... yum. The glass bowl, of course, just so happens to quite frequently double as a punch bowl ... and you guessed it, that's how these cakes got their name.
But whatever you call it ... trifle or punch bowl cake ... the soft and creamy layers of this simple dessert are just plain good.
Read more at http://www.thekitchenismyplayground.com/2013/05/southern-strawberry-coconut-punch-bowl.html#AYgQJvUe0JxyMUMs.99

Ingredients

• 1 angel food cake (14 oz. store-bought or bake your own)
• 1 (16 oz.) container sour cream
• 1 (8 oz.) container Cool Whip non-dairy whipped topping
• 1 (5 1/2 oz.) can evaporated milk
• 3/4 c. powdered (confectioners) sugar
• 4 About 4 c. thinly sliced fresh strawberries
• 3/4 c. coconut
• 1/4 c. chopped pecans

Preparation

Step 1

In a large bowl, combine the sour cream, whipped topping, evaporated milk, and powdered sugar; stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well.
Place 1/3 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer with 1/4 cup of the coconut and 1/2 of the sliced strawberries. Repeat these layers one more time.
Top the last layer of strawberries with the remaining 1/3 of the cake mixture; sprinkle with the remaining 1/4 cup of coconut and the chopped pecans.
Cover with plastic wrap and refrigerate over night.