Southern Strawberry-Coconut Punch Bowl Cake

By srumbel

Punch bowl cakes take many forms with many variations. This particular one starts with angel food cake, and combines the cake with fresh strawberries, coconut, and a mixture of whipped cream, sour cream, and powdered sugar for the creamy 'stuff.'

from thekitchenismyplayground

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.