Lemon-Coconut Angel Cake.
1 hour chilling time (not totally necessary, but is nice)
1 angel food cake, store bought or homemade
1 recipe, prepared, lemon pie filling, cooled
1 cup coconut, toasted (see note)
2 cups sweetened whipped cream, or whipped topping
Slice the angel food cake horizontally into three layers.
Set aside 1/2 cup of the lemon pie filling. To the remainder – mix in 1/4 cup of the toasted coconut. Spread the lemon-coconut mixture between the layers of the cake, and put the cake back together.
Fold the 1/2 cup of pie filling into the whipped cream, and frost the cake. Sprinkle with the remaining toasted coconut. Chill in the fridge for about an hour.
Note: to toast coconut, pour the coconut onto a shallow cookie pan and bake in a 325 degree oven for about 10 minutes, stirring frequently, until it is a light golden brown. Watch it carefully – when coconut starts to brown, it goes very quickly into burnt.