LEMON COCONUT CREAM CAKE
1 (14 1/2 oz.) pkg. angel food cake mix 1 (3 3/8 oz.) pkg. lemon pudding and pie filling mix 2 tbsp. lemon juice 1 tbsp. grated lemon peel 2 1/2 c. heavy cream 2 (3 1/2 oz.) cans flaked coconut
Day before serving: Prepare angel food cake mix and bake in 10 inch tube pan as package label directs. Let pan hang over neck of bottle at least 2 hours, until cake is completely cool.
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. Refrigerate, covered, at least 1 hour, until completely cool.
Spilt cooled cake into 5 even layers. Whip 1 cup heavy cream. Fold into lemon filling, along with half the coconut. Assemble cake layers on serving plate, using about 1 1/4 cups lemon mixture between each 2 layers. Refrigerate, covered, overnight.
Several hours before serving, whip remaining 1 1/2 cups cream. Use to frost top and side of cake. Sprinkle evenly with remaining coconut. Refrigerate until serving time.