Lemon Angel Crunch Cake
1 package (16 ounces) angel food cake mix
3/4 cup sweetened flaked coconut, toasted
1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (about 3
lemons)
1 cup boiling water
1 package (3 ounces) lemon gelatin
1 cup powdered sugar
1. Preheat oven to 350�F. Prepare cake mix according to package
directions. Pour
batter into ungreased Rectangular Baker, spreading evenly. Bake 35-40
minutes or until top is golden brown and cracks appear dry. (Cake should be
firm
to the touch; do not underbake.) Carefully turn baker upside down onto
Stackable Cooling Rack; cool 45 minutes. (Do not remove cake from baker.)
2. Spread coconut in even layer over bottom of baking pan; bake at 350�F
10-15
minutes or until golden brown and evenly toasted, stirring once after
8 minutes. Remove to cooling rack; cool completely. Set aside.
3. Juice lemons using Juicer; set juice aside. Using Nylon Fork or metal
skewer,
poke holes in cake about 11/2 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.
4. In Small Batter Bowl, combine powdered 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.
Yield: 15 servings
----- Original Message -----
From: "Blaine Deutscher" <[email protected]>
To: "Cooking in the Dark" <[email protected]>
Sent: Saturday, November 28, 2009 6:57 AM
Subject: [CnD] Lemmon cake
Hello there. I'm looking for a lemmon cake recipe. Le'ts not all send at
once here now with are cake recipies. I know that lemmon cake goes good
with
coffee. I've always wondered why they call it coffee cake? Anything sweet
goes good with coffee so ...
Blaine
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