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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.Lucy Rickers, Bonsall, California Ingredients:
2 envelopes unflavored gelatin |
1/4 cup cold water |
1 cup boiling water |
1 cup sugar |
1 can (12 ounces) frozen orange juice concentrate, thawed |
2 tablespoons grated lemon peel |
2 tablespoons lemon juice |
dash salt |
3 cups heavy whipping cream, divided |
1 prepared angel food cake (8 to 10 ounces), cubed |
1/4 cup confectioners' sugar |
1/2 cup flaked coconut |
Directions:
1. In a large bowl, sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add sugar, orange juice, lemon peel, lemon juice and salt; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 1 hour.
2. Whip 2 cups of the cream; fold into lemon mixture. Line 12-cup bowl with plastic wrap. Spoon 1 cup of lemon filling into lined bowl. Sprinkle with a layer of cake. Alternate filling cake, ending with filling. Cover and refrigerate 6 hours or overnight.
3. To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream. Frost entire cake; sprinkle with coconut. Yield: 16-20 servings.
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