Angel Food Fluff

• 1 angel food cake, cut in thin 1/4-inch slices
• 1/4 lb. butter
• 1 1/2 c. powdered sugar
• 3 egg yolks
• juice of 1 lemon
• grated lemon rind
• 3 egg whites
• 1/2 pt. whipping cream

1. Cream the butter and powdered sugar.
2. Add the egg yolks, one at a time to butter and sugar, then add the juice of the lemon and grated lemon rind.
3. Beat the egg whites and fold into mixture. Whip the whipping cream and fold in last.
4. Line a 9 x 13-inch cake dish with sliced cake.
5. Spread half of the filling over cake layer. Place another layer of cake over filling, then rest of filling over cake, then top filling with another layer of cake.
6. With another 1/2 pint of whipping cream and then spread over last layer of cake. Sprinkle coconut on top.
7. Refrigerate.
8. Cut into pieces to serve. May place maraschino cherry on top of each piece.

cake, butter, powdered sugar, egg yolks, lemon, lemon rind, egg whites, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058346 (may not work)