May 23, 2013

Southern Strawberry-Coconut Punch Bowl Cake

Yum
Enjoy classic Southern Strawberry-Coconut Punch Bowl Cake with scrumptiously creamy layers of angel food cake, whipped cream, and coconut.  You might call it trifle, but in the South we call it punch bowl cake!

Southern Strawberry-Coconut Punch Bowl Cake

So you've heard of a trifle, right?  Well, what about a punch bowl cake?  Your familiarity with this term probably depends upon where you live!

In the South, we call these beautifully layered, absolutely creamily delicious desserts punch bowl cakes ... layers of cake pieces, fresh fruit, and something-yummily-creamy all piled together in a gorgeous glass bowl ... yum.  The glass bowl, of course, just so happens to quite frequently double as a punch bowl ... and you guessed it, that's how these cakes got their name.
But whatever you call it ... trifle or punch bowl cake ... the soft and creamy layers of this simple dessert are just plain good.

And pretty.

Punch bowl cakes get their prettiness from the pretty layers of beautiful ingredients ... and from the beautiful punch bowls themselves that we use to create them.  I prefer to use a gorgeous crystal trifle or punch bowl, like these:
     
               Crystal Punch Bowl                        Hospitality Footed Trifle Bowl

I mean, seriously ... don't you just want to just dive right in to those scrumptious looking beautiful layers?  I know I sure do.  {And did.}

Southern Strawberry-Coconut Punch Bowl Cake

 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.'

Start by tearing or cutting an angel food cake into small pieces.  I use a serrated bread knife to cut mine, but most people just tear the cake with their fingers.  You'll end up with a pile of yummy pieces about like this ...

Making Southern Strawberry-Coconut Punch Bowl Cake

Now, if you're like me, you'll need to eat a few pieces to see how they are ... you know, for quality control purposes.

If the browned outside of the cake troubles you, you can cut that all off prior to turning your cake into a pile of bits.  A lot of people cut the browned outside off ... purely for aesthetics of the end of product ... but I don't find that the brown ends up really showing in the bowl, and the tiny bit that does doesn't bother me.

Once your cake pieces are ready, mix the cake with the 'creamy stuff' ... mixing this all together instead of just layering the 'creamy stuff' with the cake makes the cake get so moist and soft and tasty.

Oh, and slice up your fresh strawberries ... I slice them pretty thin.

Now you're ready to layer up!

Simply make layers of the cake mixture, strawberries, and coconut ...

Making Southern Strawberry-Coconut Punch Bowl Cake

... and then sprinkle the top with a little bit of chopped pecans.  Easy-peasey.

Southern Strawberry-Coconut Punch Bowl Cake

And now comes the hard part ...

Wait.

Yes, refrigerate your delectable creation over night.  And wait.  Wait for everything to meld together and get all friendly.

You'll want to dig in.

But don't.

Wait.

It'll be calling your name.

But keep waiting.

Maybe wait even a little longer than over night if you can stand it.

'Cause the longer you wait, the better it gets.

True.  This just gets better with time.

Now, when you can't possibly wait any longer ... and the punch bowl cake is just incessantly calling your name {or, you absolutely have to serve dessert} ... now dig in ...

Southern Strawberry-Coconut Punch Bowl Cake

... and enjoy a big ol' scoop of the creamy, comforting deliciousness.  So good, I don't think anyone will care what you call it.

Southern Strawberry-Coconut Punch Bowl Cake
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Southern Strawberry-Coconut Punch Bowl Cake
Source:  A family classic from my brother's very Southern mother-in-law
(Printable recipe)

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
  • About 4 c. thinly sliced fresh strawberries
  • 3/4 c. coconut
  • 1/4 c. chopped pecans
Directions
  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.
Enjoy!

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26 comments:

  1. Wow Tracey, This dessert is already calling my name and I didnt even make it yet but I will :) Thanks for sharing this!

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    1. "Make me, Jerry ... make me ... you'll be so glad you did." {Uh, that was the Punch Bowl Cake talking, not me.} :-)

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  2. Man O Man! This is really like calling my name. Tracey, you Rock! Thank for sharing!

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    1. You're so welcome, Jackie! Oh, I have so many variations of this scrumptious beauty up my sleeve.

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  3. It called me, I answered!! And now it is resting in peace in my tummy!!

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    1. I'm so glad you answered the call ... and put this dessert in it's place!! :-)

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  4. OMGoodness! This looks awesome :-) Not sure I would be able to let it stand a while though! Pinned - thanks for sharing, Tracey!

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  5. This looks so delicious! I'm pinning it for later and can't wait to make it with some fresh strawberries that we hope to pick next month :)

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  6. What a fabulous recipe! It's just beautiful too. Thanks so much for sharing at Weekend Potluck. This looks like a perfect summertime dessert!

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  7. Looks super delicious... strawberries in my fridge are calling me now to make this...

    -Mythreyi
    Yum! Yum! Yum!

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  8. This looks so refreshing for summer, pinning!

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  9. Sounds delish! Perfect for the fresh strawberry season in my area. Found you on The Scoop blog hop and following you via Bloglovin'. Pinning this too to my "Mouthwatering" board!

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  10. Thanks for sharing! I love southern Recipes!

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  11. I bet it tastes as good as it looks! Yum! I would love to have you share this at the Shady Porch Rock N Share party…going on now! Blessings, D@TheShadyPorch

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    1. Thank you so much for inviting me over. :-)

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  12. I love all variations of trifle a.k.a. punch bowl cake. Some kind of magic happens when you let the whole thing sit and the flavors mix and meld. :) The "fluff" layer in your punch bowl cake is what intrigues me the most. I usually use layers of pudding and cool whip but this one sounds WONDERFUL. The addition of sour cream is what makes this dessert call out to me. :)

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  13. I love a punch bowl cake in the summer. I love your custard mixture with the cool whip, sour cream and evaporated skim milk. Thanks for sharing on Thursdays Treasures.

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  14. pure deliciousness with by beloved strawberries :-) yum, yum, yum :-)

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  15. made this for a very good friends birthday. It was his cake!! we put candles all over the top (55) :) it was a HIT!!! I would love to see what other variations you have!! Thanks for sharing

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    1. I'm so glad you and your friends enjoyed this cake, Sheila! And thank you so much for stopping back by to let me know ... you made me smile a big smile. :-)

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  16. I saw this on a 4th of July roundup and just had to pin it. I hope you’ll share your best post of the week on my Friday Flash Blog Linky Party going on ALL weekend at The Jenny Evolution.

    Jennifer
    thejennyevolution.com

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  17. Ok what is coolwhip or angel cake when you live in ireland???? Help i wanna make ut!!

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  18. I made one similar to this one and added pineapple chunks with the fresh strawberries. This is so delicious.

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  19. Tracey - This looks delicious! I'm wishing I could do a face plant into that bowl! :-) Pinned!

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  20. love this recipe thanks for sharing pinned to my boards following from the weary chef have a great day

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I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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