Light and fluffy coconut angel food cake dessert cups layered with whipped cream and coconut pudding for an easy tropical treat.

4 cups angel food cake cubes

1 package coconut pudding mix

2 cups cold milk

1 1/2 cups whipped topping

1 cup shredded sweetened coconut

1 teaspoon vanilla extract

Extra whipped cream for topping

Toasted coconut flakes for garnish

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1. Cut angel food cake into small cubes.

2. In a bowl whisk coconut pudding mix with cold milk until thick.

3. Fold whipped topping and vanilla extract into the pudding mixture.

4. Place a layer of angel food cake cubes into dessert cups.

5. Add a layer of coconut cream mixture over the cake.

6. Sprinkle shredded coconut over the cream layer.

7. Repeat layers until cups are filled.

8. Top with whipped cream and toasted coconut flakes.

9. Chill in refrigerator for 30 minutes before serving.

Use store-bought angel food cake for faster preparation.

Toast coconut flakes in a skillet for extra flavor.

Add pineapple or berries for a tropical variation.