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Lemon-coconut angel cake

Yield: 6 Servings

Ingredients:

• 1 Lemon
• 1 Box (14.5-oz) angel food -cake mix
• 1 c Sweetened flaked coconut
• 3/4 c Confectioners' sugar
• 2 tb Skim milk

Instructions:

From lemon using vegetable peeler remove 2 inch piece of peel; cut into thin strips and set aside for garnish. Grate 2 teaspoon peel and squeeze juice from lemon into separate dished; set both aside. Prepare cake mix according to package directions. Gently fold coconut 1 teaspoon lemon peel and half of juice into batter. Pour into 10 inch tube pan bake according to package directions. Let cake cool completely about 1 1/2 hours. In small bowl stir together confectioners' sugar remaining 1 teaspoon lemon peel remaining lemon juice and milk. To serve invert cake onto serving place. Drizzle icing over cake; garnish with lemon peel strips.

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