| 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 |
T |
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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