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“A purchased angel cake boosts the prep time of this yummy dessert recipe. Just the thing for that busy weeknight.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixer bowl beat the cream cheese with an electric mixer till fluffy. Beat in the lemon yogurt and honey till mixture is just combined. Using a serrated knife, slice the angel cake in half horizontally. Spread half the beaten yogurt mixture atop bottom layer. Top with the remaining cake layer. Spread remaining yogurt mixture atop cake.
  2. Sprinkle cake with the toasted coconut and chopped pecans or walnuts. Chill the prepared cake up to 1 hour before serving. Store any remaining cake, covered, in the fridge.

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