Lemon Coconut Cream Cake

Ingredients

 * 1 (14 1/2 oz.) pkg. angel food cake mix
 * 1 (3 3/8 oz.) pkg. lemon pudding and pie filling mix
 * 2 tbsp. lemon juice
 * 1 tbsp. grated lemon peel
 * 2 1/2 c. heavy cream
 * 2 (3 1/2 oz.) cans flaked coconut

Directions

 * Day before serving:
 * 1) Prepare angel food cake mix and bake in 10 inch tube pan as package label directs.
 * 2) Let pan hang over neck of bottle at least 2 hours, until cake is completely cool.
 * 3) Meanwhile, prepare pie filling mix as package label directs for pie, reducing water to 2 cups.
 * 4) Remove from heat.
 * 5) Stir in lemon juice and peel.
 * 6) Pour into medium bowl.
 * 7) Refrigerate, covered, at least 1 hour, until completely cool.
 * 8) Split cooled cake into 5 even layers.
 * 9) Whip 1 cup heavy cream.
 * 10) Fold into lemon filling, along with half the coconut.
 * 11) Assemble cake layers on serving plate, using about 1 1/4 cups lemon mixture between each 2 layers.
 * 12) Refrigerate, covered, overnight.


 * Several hours before serving
 * 1) Whip remaining 1 1/2 cups cream.
 * 2) Use to frost top and side of cake.
 * 3) Sprinkle evenly with remaining coconut.
 * 4) Refrigerate until serving time.

Enjoy.

Contributed by:

 * World Recipes Y-Group