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Ingredientes
- 1 pkg. Angel Food cake mix
- 1 (3 3/8 ounce) pkg. lemon pudding & pie filling mix
- 2 T lemon juice
- 1 T grated lemon peel
- 2 1/2 c. heavy cream
- 2 (3 1/2 ounce) cans or possibly packages. flaked coconut
Direcciones
- The day before serving: Prepare cake mix and bake and cool as package label directs. Meanwhile, prepare pie filling, mix as package label directs for pie, reducing water to 2 cups. Remove from heat. Stir in lemon juice and peel. Pour into medium bowl. Chill covered at least 1 hour till completely cool. Split cooled cake into 3 to 5 even layers. Whip 1 cup cream. Fold into lemon filling, along with half the coconut. Assemble cake layers on serving plate. Put lemon mix evenly between layers. Chill, covered, overnight. Several hrs before serving, whip remaining cream. Frost top and side of cake with cream. Sprinkle evenly with coconut. Chill till serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 10 servings | |
| Calories 293 | |
| Calories from Fat 100 | 34% |
| Total Fat 11.33g | 14% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 442mg | 18% |
| Potassium 106mg | 3% |
| Total Carbs 45.06g | 12% |
| Dietary Fiber 0.1g | 0% |
| Sugars 18.23g | 12% |
| Protein 4.28g | 7% |
