Honey-Lemon Angel Cake

• 8 ounces cream cheese, cut up
• 23 cup lemon yogurt
• 1 tablespoon honey
• 1 (9 inch) purchased angel food cake
• 13 cup toasted coconut
• 3 tablespoons coarsely chopped pecans or 3 tablespoons walnuts

1. In a mixer bowl beat the cream cheese with an electric mixer till fluffy.
2. Beat in the lemon yogurt and honey till mixture is just combined.
3. Using a serrated knife, slice the angel cake in half horizontally.
4. Spread half the beaten yogurt mixture atop bottom layer.
5. Top with the remaining cake layer.
6. Spread remaining yogurt mixture atop cake.
7. Sprinkle cake with the toasted coconut and chopped pecans or walnuts.
8. Chill the prepared cake up to 1 hour before serving.
9. Store any remaining cake, covered, in the fridge.

cream cheese, lemon yogurt, honey, cake, coconut, pecans

Taken from www.food.com/recipe/honey-lemon-angel-cake-518887 (may not work)