Recipe - Spiked Coconut Angel Cake

1 pack Angel food cake mix

FILLING
One half cup Butter; softened
2 cup Powdered sugar; sifted
One fourth cup Milk
10 Macaroons; crushed
1 cup Pecans; chopped
2 tablespoon Bourbon
2 teaspoon Brandy

FROSTING
2 cup Whipping cream
2 tablespoon Powdered sugar; sifted
6 ounce Frozen coconut; thawed
Candied cherries (opt)

Prepare angel food cake, cool. Slice horizontally into 4 equal layers. (I
think a store bought one would work fine if you are in a pinch for time)
Cream butter; gradually add 2 c. powdered sugar and milk, beating well.
Stir in macaroons, pecans, bourbon, and brandy. Spread filling between cake
layers; refrigerate 1 hour. Beat whipping cream until foamy; gradually add
2 tbsp. powdered sugar, beating until soft peaks form. Spread frosting on
top and sides of cake. Sprinkle with coconut, and gently press into whipped
cream frosting. Garnish with cherries, if desired.

Posted to MMRecipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999