Lemon Coconut Cream Cake

==Ingredients==
*1 (14 1/2 oz.) pkg. angel food cake mix
*1 (3 3/8 oz.) pkg. lemon pudding and pie filling mix
*2 tbsp. lemon juice
*1 tbsp. grated lemon peel
*2 1/2 c. heavy cream
*2 (3 1/2 oz.) cans flaked coconut
==Directions==
;Day before serving: 
#Prepare angel food cake mix and bake in 10 inch tube pan as package label directs. 
#Let pan hang over neck of bottle at least 2 hours, until cake is completely cool.
#Meanwhile, prepare pie filling mix as package label directs for pie, reducing water to 2 cups. 
#Remove from heat. 
#Stir in lemon juice and peel. 
#Pour into medium bowl. 
#Refrigerate, covered, at least 1 hour, until completely cool.
#Split cooled cake into 5 even layers. 
#Whip 1 cup heavy cream. 
#Fold into lemon filling, along with half the coconut. 
#Assemble cake layers on serving plate, using about 1 1/4 cups lemon mixture between each 2 layers. 
#Refrigerate, covered, overnight.
;Several hours before serving
#Whip remaining 1 1/2 cups cream. 
#Use to frost top and side of cake. 
#Sprinkle evenly with remaining coconut. 
#Refrigerate until serving time.
Enjoy.
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes
Category:Cake Recipes
Category:Lemon peel Recipes
Category:Lemon juice Recipes
Category:Coconut Recipes
Category:Milk and cream Recipes