Pampered Chef Recipes
Lemon Angel Crunch Cake
Yield: 15 servings
Ingredients
- 1 (16 ounce) box angel food cake mix
- 3/4 cup sweetened flaked coconut, toasted
- 1/4 cup + 2 tablespoons freshly squeezed lemon juice, divided (about 3 lemons)
- 1 cup boiling water
- 1 (3 ounce) box lemon gelatin
- 1 cup confectioners' sugar
Instructions
- Heat oven to 350 degrees F.
- Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker, spreading evenly.
- Bake 35 to 40 minutes or until top is golden brown and cracks appear dry. (Cake should be firm to the touch; do not under-bake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool 45 minutes. (Do not remove cake from
baker.)
- Spread coconut in even layer over bottom of baking pan; bake at 350 degrees F for 10-15 minutes or until golden brown and evenly toasted, stirring once after 8 minutes.
- Remove to cooling rack; cool completely. Set aside.
- Juice lemons using Juicer; set juice aside. Using Nylon Fork or metal skewer, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart.
- In Small Micro-Cooker, microwave water on HIGH 2-3 minutes or until boiling. Add gelatin to water; stir 2 minutes or until completely dissolved. Stir in 1/4 cup of the lemon juice. Slowly pour gelatin mixture evenly over cake.
- In Small Batter Bowl, combine confectioners' sugar and remaining 2 tablespoons lemon juice; spread evenly over cake. Sprinkle coconut over icing. Refrigerate 3 hours.
- Cut into squares using Serrated Bread Knife.
Nutrition
Per serving: Calories 180, Total Fat 1g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 41g, Protein 3g, Sodium 250mg, Fiber 0g
Attribution
Recipe credit: Pampered Chef