Lemon-Coconut Angel Cake

6 Servings

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Lemon-Coconut Angel Cake Ingredients

1 Lemon	1 c Sweetened flaked coconut
1 Box (14.5-oz) angel food	2 tb Skim milk

Instructions for Lemon-Coconut Angel Cake

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized