Lemon-Coconut Cake

Name: Lemon-Coconut Cake
Prep time: 5 h
Cook time: 15 min
Total time: 5 h 15 min
Yield: 12 serving(s)
Ingredients: 2 (3 1/4 ounce) 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

Submitted by dojemi

"Lovely light dessert. Prep time indicates time needed for refrigeration therefore, for best results, it's best to prepare this dessert earlier in the day or the day before."

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Ready In:: 5hrs 15mins
Ingredients:: 10
Serves:: 12

ingredients

2 (3 1/4 ounce) 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.