Lemon-coconut Angel Cakecakes 1 lemon 1 box (14.5-oz) angel food cake mix 1 cup sweetened flaked coconut 3/4 cup confectioners' sugar 2 tablespoon 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. |
