Lemon-Coconut Angel Cake
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INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (42g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 72 | ||
| Calories from Fat: 36 (50%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4g | 5 % | |
| Saturated Fat 3.8g | 19 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0.2mg | 0 % | |
| Sodium 46.3mg | 2 % | |
| Potassium 94.3mg | 2 % | |
| Total Carbohydrate 9.8g | 3 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 7.5g | ||
| Protein 1g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 72
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