| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes | 6 | Servings | |
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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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