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Lemon Coconut Cream Cake

Ingredients
1 package (3-1/2 oz.) lemon pudding mix
1 tbsp. grated lemon peel
1 tbsp. lemon juice
1 cup heavy cream, whipped
1 can (3-1/2 oz.) flaked coconut
1 angel food cake

Directions
Make the pudding according to the package directions. Fold in the lemon peel and lemon juice. Refrigerate until cold. When the pudding is cold, fold in the whipped cream and one cup of the flaked coconut.

Split the angel food cake crosswise, to make 4 layers. On a serving plate, put the layers together with two thirds of the lemon cream. Frost top and side of cake with the remaining lemon cream. Sprinkle the top of the cake with the remaining coconut.

Refrigerate the cake for several hours or overnight, or at least until the cake is well chilled. Serves 8 to 10.

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