Shelly's Recipe

LEMON ANGEL CRUNCH CAKE

Category: Cakes

1 prepared angel food cake
3/4 cup sweetened flaked coconut, toasted
1/4 cup plus 2 tbsp freshly squeezed lemon juice, divided (about 3 lemons)
1 cup boiling water
1 pkg (3 oz) lemon gelatin
1 cup confectioners sugar

Do not remove cake from pan. Spread coconut in even layer over bottom of baking pan; bake at 350 for 10-15 minutes or until golden brown and evenly toasted, stirring once after 8 minutes. Remove to cooling rack; cool completely. Set aside.

Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Add gelatin to water; stir 2 minutes or until completely dissolved. Stir in 1/4 cup of the lemon juice. Slowly pour gelatin mixture evenly over cake.

In small bowl, combine confectioners sugar and remaining 2 tbsp lemon juice; spread evenly over cake. Sprinkle coconut over icing. Refrigerate 3 hours. Cut into squares using a knife.
Yield: 15 servings