Ingredients Jump to Instructions ↓

  1. 1 Lemon

  2. 1 Box (14 1/2-oz) angel food

  3. -cake mix

  4. 1 c Sweetened flaked coconut

  5. 3/4 c Confectioners' sugar

  6. 2 tb Skim milk

Instructions Jump to Ingredients ↑

  1. From lemon, using vegetable peeler, remove 2 inch piece of peel; cut into thin strips and set aside for garnish.

  2. Grate 2 teaspoon peel and squeeze juice from lemon into separate dished; set both aside.

  3. Prepare cake mix according to package directions.

  4. Gently fold coconut, 1 teaspoon lemon peel and half of juice into batter.

  5. Pour into 10 inch tube pan, bake according to package directions.

  6. Let cake cool completely, about 1 1/2 hours.

  7. In small bowl, stir together confectioners' sugar, remaining 1 teaspoon lemon peel, remaining lemon juice and milk.

  8. To serve, invert cake onto serving place.

  9. Drizzle icing over cake; garnish with lemon peel strips.


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