Lemon Angel Crunch Cake Recipe
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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 lemons)
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




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