Lemon-Coconut Angel Cake

23.09.2008 | Author: Cook | Posted in Cakes
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Lemon-Coconut Angel Cake


Servings: 6
Ingredients: 

  • 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.





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