Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.