Lemon-Coconut Angel Cake

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Lemon-Coconut Angel Cake

 

Ingredients:

1 Lemon

1 Box (14.5-oz) angel food, cake mix

1 cup Sweetened flaked coconut

3/4 cup Confectioners' sugar

2 tablespoons Skim milk

 

Directions:

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.