1 Lemon
1 Box (14.5-oz) angel food
-cake mix
1 c Sweetened flaked coconut
3/4 c Confectioners’ sugar
2 tb Skim milk
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.
Yields
6 Servings