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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
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.
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LEMON ANGEL CRUNCH CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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