Enjoy classic Southern Strawberry-Coconut Punch Bowl Cake with scrumptiously creamy layers of angel food cake, fresh strawberries, whipped cream, and coconut. You might call it trifle, but in the South we call it punch bowl cake!
So you’ve heard of a trifle, right? But what about a punch bowl cake? Your familiarity with this term probably depends upon where you live.
Because the term “punch bowl cake” is a decidedly Southern thing.
Yes, in the South we call these beautifully layered, absolutely creamily delicious desserts punch bowl cakes. Layers of cake pieces, fresh fruit, and something yummy-and-creamy are all piled together in a gorgeous glass bowl. And the result is nothing short of amazingly delicious.
The glass bowl, of course, just so happens to quite frequently double as a punch bowl. And you guessed it, that’s exactly how these cakes got their name.
But whatever you call it … trifle or punch bowl cake … the soft and creamy layers of this simple Southern dessert are just plain good.
And pretty, too.
Ingredients:
- 2 cups flour
- Baking powder bag
- 1/4 cup ghee or corn oil
- A cup of sugar
- an egg
- Vanilla bag
- A cup of milk
- Jelly box
- Strawberry chunks
Method:
1- Beat the eggs and vanilla with the milk, sugar, ghee or oil in a blender
2- Mix the baking powder with the flour and put them on the liquid mixture a part and turn in a semicircle in the same direction
3- Grease a tray of oil or ghee and put the mixture on it and leave it in the oven for 1/2 hour without opening the oven
4- After the cake is done, let it cool down, then put it in the refrigerator
5- Flatten the jelly according to the package instructions and leave it in the freezer until it solidifies
6- Put the strawberry pieces on the jelly
7 – We put the cake on the jelly and strawberries, then turn it in another tray until the jelly is on the face
ENJOY !
