The best delicious Lemon-coconut Angel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon-coconut Angel Cake recipe today!
Hello my friends, this Lemon-coconut Angel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon-coconut Angel Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon-coconut Angel Cake.
What Makes This Lemon-coconut Angel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon-coconut Angel Cake.
Ready to make this Lemon-coconut Angel Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Lemon
1 Box (14.5-oz) angel food
-cake mix
1 c Sweetened flaked coconut
3/4 c Confectioners’ sugar
2 tb 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.
Yields
6
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