Lemon Angel Crunch Cake
1 package (16 ounces) angel food cake mix
3/4 cup sweetened flaked coconut, toasted
1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (about 3
1 cup boiling water
1 package (3 ounces) lemon gelatin
1 cup powdered sugar
Preheat oven to 350° F. Prepare cake mix according to package directions. Pour
batter into ungreased Rectangular Baker, 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 underbake.) Carefully turn baker upside down onto Stackable
Cooling Rack; cool 45 minutes. (Do not remove cake from baker.)
Spread coconut in even layer over bottom of baking pan; bake at 350®F 10-15
minutes or until golden brown and evenly toasted, stirring once after 8 minutes.
Remove to cooling rack; cool completely. Set aside.
Juice lemons using Juicer; set juice aside. Using Nylon Fork or metal skewer,
poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. In Small
Micro-Cooker®, microwave water on HIGH 2-3 minutes or until boiling. 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 Batter Bowl, combine powdered sugar and remaining 2 tablespoons
lemon juice; spread evenly over cake. Sprinkle coconut over icing. Refrigerate 3
hours. Cut into squares using Serrated Bread Knife.
Yield: 15 servings
Nutrients per serving: Calories 180, Total Fat 1 g, Saturated Fat 1 g,
Cholesterol 0 mg, Carbohydrate 41 g, Protein 3 g, Sodium 250 mg, Fiber 0 g
Source: Pampered Chef