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.
Yields
6