Lemon-Coconut Angel Cake Recipe

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

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

Prepare cake mix according to package directions.

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

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

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

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

To serve, invert cake onto serving place.

Drizzle icing over cake; garnish with lemon peel strips.