Lemon-Coconut Cake

• 2 (3 1/4 ounce) packageslemon pudding & pie filling (not instant)
• 1 cup sugar
• 14 ounce unflavored gelatin
• 4 egg yolks
• 4 cups water
• 14 cup lemon juice
• 2 tablespoons lemon peel (grated)
• 10 inches angel food cake (store-bought or your favorite recipe)
• 1 cup heavy cream
• 3 12 ounces flaked coconut

1. In a large saucepan combine pudding, sugarm gelatin and mix well.
2. Stir in yolks and water; mix well.
3. Cook over meduim heat, constantly stirring until mixture comes to a boil.
4. Remove from heat.
5. Stir in lemon peel and juice.
6. Set pan in bowl of ice to cool, about 15 minutes, stirring occasionally.
7. Meanwhile, cut angel cake into 1 1/2 inch cubes (about 6 cups).
8. Lightly butter inside of a 10-inch tube pan or Bundt pan.
9. When pudding mixture is completely cool, but not set, fold in whipped cream and coconut until well combined.
10. Put into prepared pan and smooth the top with a spatula.
11. Refrigerate covered several hours or overnight until set.
12. Turn onto plate.
13. Optional: Top with additional whipped cream using a pastry tube with a star tip; sprinkle with more coconut.
14. Press very thin lemon slices into sides at intervals.

packageslemon pudding, sugar, unflavored gelatin, egg yolks, water, lemon juice, lemon peel, cake, heavy cream, coconut

Taken from www.food.com/recipe/lemon-coconut-cake-429486 (may not work)