LEMON COCONUT CREAM CAKE

By á-6498

Ingredients

• 1 pkg (14 1/2 oz) angel food cake mix
• 1 pkg (3 3/8 02) lemon pudding and pie filling mix
• 2 tbsp lemon juice
• 1 tbsp grated lemon peel
• 21/2 cups heavy cream
• 2 cans (3 1/2 oz size) flaked coconut

Preparation

Step 1

1. Day before serving: prepare angle food cake mix, and bake m 10 inch tube pan as
package label directs. Let pan hang over neck of bottle at least 2 hours, until cake
is completely cool.
2. Meanwhile, prepare pie filling mix as package label directs for pie, reducing water
to 2 cups. Remove from heat. Stir in lemon juice and peel Pour into medium bowl.
Refrigerate, covered, at least 1 hour, until completely cool
3. Split cooled cake into 5 even layers. Whip 1 cup heavy cream. Fold into lemon
filling, along with half the coconut.
4. Assemble cake layers on serving plate, using about 1 1/4 cups lemon mixture
between each 2 layers. Refrigerate, covered, overnight.
5. Several hours before serving, whip remaining 1 1/2 cups cream. Use to frost top
and side of cake. Sprinkle evenly with remaining coconut. Refrigerate until
serving time. Makes 16 servings.