Lemon-Coconut Angel Cake Recipe

Ingredients

1 lemon
1 box (14.5-oz) angel food cake mix
1 cup sweetened flaked coconut
3/4 cup confectioners' sugar
2 tbsp skim milk


Directions

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.


Servings: 6 servings

 

 

Lemon-Coconut Angel Cake Recipe brought to you by Recipe Ideas


Categories: Cake; Dessert; Fruit


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We hope you enjoy this Lemon Coconut Angel Cake recipe.

 


Lemon-Coconut Angel Cake Recipe, one of many tasty recipes brought to you by Recipes Ideas




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