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Receta Lemon Coconut Angel Cake
by Global Cookbook

Lemon Coconut Angel Cake
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Ingredientes

  • 1 x Lemon
  • 1 box (14.5-ounce) angel food cake mix
  • 1 c. Sweetened flaked coconut
  • 3/4 c. Confectioners' sugar
  • 2 Tbsp. Skim lowfat milk

Direcciones

  1. From lemon, using vegetable peeler, remove 2 inch piece of peel; cut into thin strips and set aside for garnish. Grate 2 tsp. peel and squeeze juice from lemon into separate dished; set both aside. Prepare cake mix according to package directions. Gently fold coconut, 1 tsp. lemon peel and half of juice into batter. Pour into 10 inch tube pan, bake according to package directions. Let cake cold completely, about 1 1/2 hrs. In small bowl, stir together confectioners' sugar, remaining 1 tsp. lemon peel, remaining lemon juice and lowfat milk. To serve, invert cake onto serving place.
  2. Drizzle icing over cake; garnish with lemon peel strips.