• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Classic Southern Strawberry-Coconut Punch Bowl Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 1.1 angel food cake (14 oz. store-bought or bake your own)
  • 2.1 (16 oz.) container sour cream
  • 3.1 (8 oz.) container Cool Whip non-dairy whipped topping
  • 4.1 (5 1/2 oz.) can evaporated milk
  • 5.3/4 c. powdered (confectioners) sugar
  • 6.About 4 c. thinly sliced fresh strawberries
  • 7.3/4 c. coconut
  • 8.1/4 c. chopped pecans


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.
2. 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.
3. 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.
4. Cover with plastic wrap and refrigerate over night.

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