Shelly's Recipe

LEMON ANGEL CRUNCH CAKE

Category: Cakes from Cake Mixes

1 package (16 ounces) angel food cake mix
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 package (3 ounces) lemon gelatin
1 cup powdered sugar

.Preheat oven to 350. Prepare cake mix according to package directions. Pour batter into ungreased 13x9 inch baking pan, spreading evenly. Bake 35-40 minutes or until top is golden brown and cracks appear dry. (Cake should be firm to the touch; do not under bake.) Carefully turn pan upside down onto a cooling rack; cool 45 minutes. (Do not remove cake from pan.)

Spread coconut in even layer over bottom of baking pan; bake at 350 10-15 minutes or until golden brown and evenly toasted, stirring once after 8 minutes. Remove to cooling rack; cool completely. Set aside.

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

Combine powdered sugar and remaining 2 tbsp lemon juice; spread evenly over cake. Sprinkle coconut over icing. Refrigerate 3 hours. Cut into squares.