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Add a photoServings: 6
Ingredients
- 1 x Lemon
- 1 box (14.5-ounce) angel food cake mix
- 1 c. Sweetened flaked coconut
- 3/4 c. Confectioners' sugar
- 2 Tbsp. Skim lowfat milk
Directions
- From lemon, using vegetable peeler, remove 2 inch piece of peel; cut into thin strips and set aside for garnish. Grate 2 tsp. peel and squeeze juice from lemon into separate dished; set both aside. Prepare cake mix according to package directions. Gently fold coconut, 1 tsp. lemon peel and half of juice into batter. Pour into 10 inch tube pan, bake according to package directions. Let cake cold completely, about 1 1/2 hrs. In small bowl, stir together confectioners' sugar, remaining 1 tsp. lemon peel, remaining lemon juice and lowfat milk. To serve, invert cake onto serving place.
- Drizzle icing over cake; garnish with lemon peel strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 20 | 23% |
| Total Fat 2.36g | 3% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 40mg | 1% |
| Total Carbs 16.73g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 15.51g | 10% |
| Protein 0.46g | 1% |
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