Lemon-Coconut Cake
Ready In: 5 hrs 15 mins
Serves: 12
Ingredients
- 2 (3 1/4ounce) packages lemon pudding & pie filling (not instant)
- 1 cup sugar
- 1⁄4 ounce unflavored gelatin
- 4 egg yolks
- 4 cups water
- 1⁄4 cup lemon juice
- 2 tablespoons lemon peel (grated)
- 10 inches angel food cake (store-bought or your favorite recipe)
- 1 cup heavy cream
- 3 1⁄2 ounces flaked coconut
Directions
- In a large saucepan combine pudding, sugarm gelatin and mix well.
- Stir in yolks and water; mix well.
- Cook over meduim heat, constantly stirring until mixture comes to a boil.
- Remove from heat.
- Stir in lemon peel and juice.
- Set pan in bowl of ice to cool, about 15 minutes, stirring occasionally.
- Meanwhile, cut angel cake into 1 1/2 inch cubes (about 6 cups).
- Lightly butter inside of a 10-inch tube pan or Bundt pan.
- When pudding mixture is completely cool, but not set, fold in whipped cream and coconut until well combined.
- Put into prepared pan and smooth the top with a spatula.
- Refrigerate covered several hours or overnight until set.
- Turn onto plate.
- Optional: Top with additional whipped cream using a pastry tube with a star tip; sprinkle with more coconut. Press very thin lemon slices into sides at intervals.
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