Fancy Lemon Cake

Photo: flickr user weegeebored

Ingredients

2 pkg. (3 ¼ oz.) lemon pudding

pie filling mix

1 cup sugar

1 env. unflavored gelatin

4 egg yolks, beaten

1/4 cup lemon juice

2 tablespoons lemon peel, grated

1 (10") angel food cake

1 cup whipped cream or Cool Whip

1 cup (3 ½ oz.) coconut

Decorate:

1/2 cup whipped cream

1/2 cup coconut

Preparation

In saucepan, combine pudding mix, sugar and gelatin. Mix well. Stir in egg yolks and 4 cups water. Cook (stirring) over medium heat until mixture boils. Remove from heat. Stir in lemon juice and peel. Set aside. Cool.

Cut cake in cubes (6 cubes). Butter Bundt pan. When filling is cool, but not set, fold in whipped cream and coconut. Add cake cubes and mix. Turn into pan. Smooth top. Refrigerate several hours. Unmold on platter (use damp towel on pan if needed). Decorate with remaining whipped cream and coconut.